Potato Salad

I have said before that I don't have a cup and teaspoon kinda recipe. Most of my recipes are measured with handfuls and spoonfuls. So try as little or as much as you want. This recipe is the way my family likes it.

Half a 5lb bag of potatoes, peeled and cut into cubes (any kind of potato is fine)
1 large onion
6 hard boiled eggs
yellow mustard

Cook potatoes until they are just fork tender (fork inserted doesn't break them apart). Set aside to cool.

Dice onion and hard boiled eggs and add to potatoes. Stir in enough mayo to coat everything liberally. Add enough yellow mustard to give it just a hint of mustard taste (about 3 big squirts).

Salt to taste. Refrigerate until time to eat.

This makes a huge bowl of potato salad, enough for about 10 people with some left over. Even better the next day too!


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