Thursday, July 03, 2008
Old Fashioned 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
If you are short of mayo or just want it more creamy you can add sour cream.
Fold into large serving bowl and sprinkle with cayenne or chile powder. Chill well before serving.