See Also: Salads
Potato Salad with Mayonnaise
3-4 white or russet potatoes, peeled and cooked
1/2 teaspoon fine sea salt
2-3 hard-cooked eggs, sliced or chopped
1/2 onion, finely chopped
1/2-3/4 cup mayonnaise
2 tablespoons prepared mustard
2 tablespoons sugar
2 tablespoons white vinegar
2-3 sweet pickles, chopped
1 tablespoon juice from the pickles (optional)
salt and pepper
Cook the potatoes in salted boiling water until tender, about 30 minutes. Cool potatoes and then cut into bite-sized pieces and place in a big bowl. Sprinkle with salt. Add eggs and onions and toss together. In measuring cup, combine remaining ingredients, tasting to get it just right. Pour over potato mixture, toss gently, and refrigerate several hours.
Recipe created 1999-05-25.
