Peg's Potato Salad

This is my mother-in-laws recipe for potato salad that my husband and his family were brought up on. They swear it has to be made with Cain's mayonaise as no other mayonaise will give the same results. Some like onions and some don't so do what your family likes. I actually use more than 12 eggs some times when I make this. It is best made the day before to let the flavors meld. It is always a hit when I make this and people can believe how easy it is.

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 5  lbs potatoes (I like Red Potatoes)
• 1  dozen egg
• 1  small onion, minced (optional)
•  cain's mayonnaise
•  salt & pepper

Directions

1. Boil the potatoes whole, either with the skin on or off whatever you like, until done but not overdone, let cool.
2. Boil the eggs until hard boiled, peel and chop up into chunks.
3. Cube the potatoes up, mix the potatoes, onion if using and eggs in a large bowl with plenty of mayonnaise to make it really creamy, salt and pepper to taste.
4. Put in the refrigerator for at least 4 hours or overnight is better for the flavors to blend well.