Saturday, August 22, 2009

Potato Salad

6-8 red potatoes
6 hard boiled eggs, coarsly chopped
1 1/4 cup mayo
2 tsp mustard
1 tsp kosher salt
1/2 tsp pepper
1/2 to 1 (10oz) jar dill pickle relish

In a covered pan, boil potatoes 20 minutes or until tender. Peel and cube, leaving skin on if desired. In a large bowl, combine mayo, mustard, salt, pepper and relish. Add potatoes and eggs and toss lightly to mix. Cover and chill for 6-24 hours.

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