Potato Salad

Potato Salad recipes are like opinions. Everybody's got one! My late mother-in-law used to say, "I've never tasted a potato salad I didn't like!" Either she wasn't as picky as me, or she was extremely lucky! I have tried many potato salads, but have liked only a very few. There have been times when I was in a hurry and needed a potato salad to go with dinner and resorted to buying a tub at the grocery store. Sometimes I can gag it down. Most times, I can't get past the first bite without reaching for my Dr. Pepper (America's Champagne) as a chaser! There are a few rules when it comes to a good potato salad. The potatoes should be tender but not mushy. The salad should be creamy not soupy and definitely not dry. I don't believe in overdoing it with additions either. You can add whatever you prefer to yours. Mine is pretty basic, but tasty as well. Hope you enjoy!

Ingredients & Directions

Wash, peel and cube in to bite size pieces 8 to 10 sm. to med. sized potatoes. In a large pot, barely cover potatoes with water and add 2 tsp. of salt. Bring to a boil and cook until tender. When the potatoes are easily pierced with a fork. Drain into a colander and rinse with cold water. Drain off excess water and put into a lg. salad bowl. While the potatoes are boiling, in another med. to lg. size pot, boil 6 - 8 eggs. Bring to a boil, reduce to a simmer and simmer for 10-12 minutes. Without emptying the hot water out of the pot, fill it with cold water and let sit until the eggs are cool enough to handle.
Shell and chop the eggs, add to salad bowl.
Add 10 or so sweet pickles that have been chopped. Sweet relish is NOT the same!
Add 1/4 cup chopped onion.
In a separate bowl mix, about 1 cup of mayonnaise, 2 tbs. mustard, 2-4 tbs. pickle juice and 1/2 tsp. salt. Mix well and pour over the salad and stir to coat. If it looks a little dry, add more mayonnaise 1 tbs. at a time until you reach a desired consistency. Sprinkle the top of the salad with paprika, cover and refrigerate until ready to serve.