Mom's Best Potato Salad

Recipe by LOGMAN
READY IN: 1hr
SERVES: 12
YIELD: 1 bowl
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a 2" sauce pan fill with 4-6 peeled chopped potato's (about 1/2" squares).
  • pour in larger pan and pour water about 1/2" below top of potato's.
  • salt and pepper.
  • Bring to boil and simmer for 5-10 min, or until potato is "fork tender".
  • chop/dice dill pickle.
  • dice medium onion.
  • fine dice celery.
  • mix 1 cup mayo and 2-3 tablespoons of regular mustard.
  • drain potatoes in collander (don't rinse).
  • pour hot water from eggs and let sit in cold water.
  • peel when cooler and chop.
  • salt and pepper dill, onion, and celery in serving bowl, mix, then GENTLY fold in potato (while hot).
  • GENTLY mix in mayo/mustard and 4 chopped hard boiled eggs.
  • slice 2-4 eggs to put on top of salad, salt pepper and sprinkle light with cayenne.
  • Cover with saran wrap and let sit over night for best flavor or serve immediately.
  • tastes great hot too.
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