Every gathering I have been invited to always comes with this request “You better bring your potato salad”. It is only 3 main ingredients but it really delicious. It is not something you can throw together in an hour, it takes planning.
Depends on the serving size, never any left for seconds!
5 pounds of Russet potatoes
1 dozen eggs
3 cups Mayonnaise
Salt & pepper
No nutrition information available
You have to boil the potatoes the day before in the skin or it will not taste right.
Boil the potatoes until a fork slides easily into one.
In a separate pot boil the eggs.
Drain water from potatoes & eggs and let them cool off. Put them in the refrigerator overnight.
Next day peel skin off potatoes and cut into slices approximately ¼ inch thick. It’s ok if some become crumbly.
Peel the eggs and chop them up in chunks, not too fine.
Mix the eggs and potatoes together
Mix in the mayonnaise. If the salad is too dry add more mayonnaise. Add salt & pepper to taste. Let sit in the fridge for at least 1 hour and a half to get chilled. Sometimes it’s necessary to add more mayonnaise. I usually sprinkle some paprika over it for color.