Ingredients

• 5 lb idaho potatoes, peel and cubed
• 1/2 medium onion, chopped fine
• 5 hard boiled eggs, chopped
• 1/4 c sweet pickle cubes or relish
• 1/2 c dill pickle cubes or relish
• 1 stalk(s) celery, diced, optional
• salt and pepper to taste
• 1.5-2 c hellman’s mayonnaise
• 1.5-2 Tbsp mustard
• paprika, for garnish, optional
• 1 hard boiled egg, sliced, for garnish, optional

Directions

1. Peel potatoes and cut into 1 inch cubes; place in a 5 quart pot, cover with water (I add some salt to water); boil for approximately 7 to 8 minutes (time may vary so check for firmness around 5 to 6 minutes, don’t over cook and don’t under cook, you don’t want mashed potato salad and you don’t want under cooked potatoes; drain and rinse in cold water; drain well.

2. While potatoes are draining and cooling off; combine chopped onion and eggs; set aside.

3. In a separate bowl, combine pickles, celery, salt and pepper, mustard and mayonnaise.

4. Once potatoes are cooled; add chopped onion and eggs; fold together gently; add mayonnaise mixture and combine gently with other ingredients; if salad seems like you don’t need all the mayonnaise mixture; don’t use it all, if salad seems to dry, add additional mayonnaise.

5. Garnish top with sliced boiled eggs and sprinkle with paprika if desired.