Potato Salad

Potato Salad - Grant Wilson

1 5lb Bag Yukon Gold Potatoes, peeled and cubed
8-10 Eggs
1 1/2 Cup Dill Pickles, diced
1 1/2 Cup Mayonnaise
5 Tbsp Prepared Yellow Mustard
1 tsp Salt

1. Boil the Potatoes in salted Water until tender but not mushy. They need to retain their shape in the salad without being crunchy.
2. At the same time, put the Eggs in a pot and cover with 1" of water. Bring to a boil, then cover, and remove from heat for 18 minutes.
3. When the Potatoes are done, drain them and let them cool. You can rinse them gently under cold water to speed things up.
4. When the Eggs are done, remove them to an ice bath and let them cool for at least 5 minutes.
5. When cool, peel the Eggs and dice them.
6. Place the cooled Potatoes and diced Eggs in a large mixing bowl.
7. Add the remaining ingredients and mix gently but well.
8. Add additional Salt, Pepper, and Mustard to taste.

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