Whole 30 Traditional Potato Salad

8 potatoes cut in chunks with skin

4 boiled eggs peeled

1 cup of a whole 30 approved Mayo

1/4 cup yellow mustard

1/2 cup chopped whole 30 approved pickles

1/4 cup pickle juice

2 tbsp diced pimentos

3 stalks of celery chopped

1 bunch of chopped green onions 

1 tsp celery salt

1 tsp Himalayan salt

1. Boil potatoes till soft but not mushy and drain well. Sit aside and allow to cool slightly. 

2. Add eggs and vegetables to potatoes in a big bowl. 

3. Whisk Mayo, mustard, pickle juice, pimentos and spices together. Stir into potato mix. Season with more salt if needed. 

Enjoy!!!