Mom's Potato Salad
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- 5 lb
- 1 1/2 c
- kraft real mayo
- 1/2 c
- frenches mustard
- 3 tsp
- salt and pepper
- 2 tsp
- season all seasoning
- dill pickles cut into small chunks
- eggs, hard boiled
1Peel and cut potatoes in big chunks, rinse, and put in large pot. cover potatoes in pot with cold water.
2Boil potatoes at med. heat for about 30 minutes or until a fork is easily inserted through the middle.
3Eggs: Boil all six eggs at medium heat for10- 20 minutes with a dash of salt.
Drain water off and refill pot with cold water and a cup of ice.(this will make them peel easily.)
After ice melts the eggs should be cooled enough to peel and cut. (I use a grater to get the eggs in nice size pieces)
4In a small mixing bowl mix seasoning, mayo, mustard, and pickles.
5Put potatoes and eggs in a large mixing bowl and add small bowl of ingredients. Mix gently but thoroughly. (I use my hands to mix) At this point you are done feel free to have a taste but be warned you may be tempted to eat it all.