Tuesday, March 25, 2008

Potato Salad

2-3 lbs. potatoes (I prefer red potatoes, as they don't get mushy.)
1 cup mayonnaise
1 TBS yellow mustard
1/2 cup dill relish or finely chopped dill pickles
1 TBS white vinegar or pickle juice
1/2 finely chopped onion
4 hard boiled eggs

Scrub potatoes. I peel them also, but if your family doesn't mind the peel, it can be left intact. Chop potatoes into bite-size pieces. Boil 15 minutes and drain. Place in bowl and lightly salt and pepper potatoes. Mix together mayonnaise, mustard, relish, onion, and vinegar. Gently fold into cooked potatoes until well coated. Chop 3 of the eggs and again gently mix. Slice remaining egg to garnish the top. Sprinkle with paprika. Chill until ready to serve.

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