Kathy's Potato Salad
10 lbpotatoes (russet, idaho)
18eggs, hard boiled
1 qtmayonnaise (real)
1 qtsour cream
1 1/8 choney mustard
1 largeonions, vidalia
1 1/4 ccelery (chopped small)
1 jar(s)pickle relish, sweet or dill (small)
3 1/2 pkghidden valley ranch dressing (powder, small)
How to Make Kathy's Potato Salad
- Cook potatoes tell tender (do not over cook) I use a pressure cooker and I cook them for 10 minutes.
Cook eggs, the best way to cook eggs is to put eggs in a stainless steel pot add water, bring the eggs and water to a boil, then turn the heat off, set the timer for 8 minutes then check an egg, if it is not runny but not light yellow, that is how I like them.
While the potatoes and eggs are cooking mix the rest of the ingredients, put in the refrigerator.
- After the potatoes and eggs are cooked, cut them up, don't be to picky on how you cut them, this is a lot of salad. Save 2 eggs for the top of the salad. Slice eggs horizontally, Sprinkle with paprika and add green onion or chives for color.