Boil potates on medium-high or high heat approximately 45 minutes or until they slide off of a fork when poked. Boil eggs approximately 30 minutes on medium high or high heat or until when held on a spoon they dry in less than 15 seconds.
Allow potatoes and eggs to cool, either on the stovetop, in a cold water bath or in the refrigerator.
When potatoes and eggs are cool, peel and shred the potatoes and eggs into a medium bowl. Add mayonnaise (or miracle whip), mustard, salt and pepper and stir til combined.
Refrigerate at least 1 hour, serve and enjoy!!
This recipe will feed 2 people. For 3 or more people, add 1-2 potatoes, 1-2 eggs per person and mayo (or miracle whip), mustard, salt and pepper to the desired consistency.