Friday, June 13, 2008

Old Faithful Potato Salad

5 pound bag of red potatoes (better texture and taste then russet!)
12 hard boiled eggs

Peel and pare potatoes. Cook till done and drain water Boil eggs and peel. Rinse in water. (Sometimes I do this the night before)

Toss potatoes and eggs in a large bowl and add-

relish or sweet pickle (1/4 cup)
2 Tbsp mustard (more or less to your taste)
1 1/2 tsp salt
3/4 pepper

Fold into large serving bowl and sprinkle with cayenne or chile powder. Chill well before serving.

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