There’s no real recipe here, but people seem to really like my potato salad. It’s really more of a taste and adjust seasonings as I go, but this should give you a pretty good idea of how I make mine.
Recipe by: Designs by Jeanne R
8 medium sized potatoes, boiled and cubed
6 hard boiled eggs, chopped into bigger pieces
3/4 cup mayonnaise
1 tablespoon brown mustard
2 teaspoons vinegar
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon fresh black pepper
5 or so shakes of Tabasco sauce
1/8 cup dried onion flakes
1 teaspoon dill weed
a little milk
Toss everything together, taste, and adjust seasonings as needed. Garnish with any combination of the following; egg slices, chopped green onions, dill weed or paprika, Refrigerate for several hours or overnight, and serve cold.
Like so many dishes, this only gets better with a little time for the flavors to mingle. I like to make the potato pieces a little smaller, and the egg pieces a little bigger, but that’s just a personal preference.
In our house, we try to make a few extra hard boiled eggs for our dog, a greyhound named Buddy Roo. If he hears an egg cracking, he’s hot on the trail to get one!