I make potato salad several times a month during the summer months. Usually on Sundays for our family dinner. My daughters love my salad, as do I. Of course potato salad is not the healthiest choice, but it’s so good and goes with anything cooked on the grill. My recipe is very easy and straightforward.
3 pounds potatoes (i use either russet or red potatoes, depending on what I have)
4 hard boiled eggs
4 chopped dill pickles
1 to 1.5 cups mayo (I never, ever, ever use Miracle Whip)
1 tbsp yellow mustard
1 tsp dill
1 tsp celery seed
salt and pepper to taste
Peel and boil potatoes until you can pierce them with a fork, about 10 minutes. While potatoes cook, chop eggs and pickles. Drain potatoes and let cool for about 20 minutes. Once cool add to a bowl with eggs and pickles. Mix in mayo and mustard, add more mayo and mustard to your taste. Add dill, celery seed, salt and pepper. Mix together and cool until ready to serve. I try to make this the day before because it tastes so much better the second day.