Ingredients
- 3 pounds russet potatoes
- 5 hard cooked eggs, chopped
- ¼ cup sweet pickle relish
- ¾ cup mayonnaise
- 2 – 4 tsp yellow mustard
- Salt and pepper to taste
- Optional: diced onion, diced celery, dill pickle relish, additional mayonnaise and mustard
Directions
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Step 1:
Peel and cut potatoes into ¾ to 1 in cubes.
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Step 2:
Place in salted, boiling water and boil until softened, about 15 – 20 minutes. Remove from heat, drain, and let cool.
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Step 3:
While potatoes are boiling, hard cook your eggs by placing them in simmering water for 13 minutes, quick cooling them, then peel and chop. (For best results, don’t put eggs in the water until it begins to boil).
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Step 4:
Once potatoes and eggs have cooled some, place the following in a large bowl and stir to combine: potatoes, chopped eggs, relish, mayonnaise, mustard, salt and pepper to taste.
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Step 5:
Taste the potato salad and add optional ingredients to your liking. Chill until ready to serve.