The Pride of the Potato Salad

This recipe has been modified over the years but its taste is classic. A family favorite that is great for any potluck or picnic event.

The Ingredients:

20 russet potatoes

8 large hard boiled eggs

1 30 oz jar of mayonnaise (not sandwich spread)

1 cup of diced dill pickles

1 cup of diced sweet onion

1 cup of diced black olives

3 tablespoons of sugar

3 tablespoons of white vinegar

Salt

pepper

optional: garlic salt

First thing to do is rinse all the dirt off of the potatoes. Then cut them in quarters leaving the skins on. Place them in a large pot and fill with water to just over the potatoes. Set to boil on medium till tender.

 About 20 minutes after they start to boil.

Get the eggs and place in pot with cold water. Once the water starts to boil turn down the temperature to medium and cook for about 12 minutes.

After the potatoes are done drain and let cool.

When the eggs are done place them in cold water to cool.

Cut your pickles, onions, and olives and place in a very large bowl.

When cooled enough to touch peel and dice up potatoes. The skins should peel right off. Then peel the eggs and dice them. Place them in the bowl with the veggies you just diced.

Sprinkle the sugar on top, and then the vinegar. Mix this up some what.

Then add your mayonnaise. I usually end up using almost the whole jar, it depends on how creamy or lumpy you want it. I say the creamier the better.

Note: Some people may prefer to add mustard. You can replace the vinegar with mustard and add your desired amount to taste.

And there you have it. One of my most successful recipe request. I hope you have as much fun with it a I have.

One thing to remember you can add or delete anything you need to. This is just the exact recipe that works great.

BOLA TANGKAS