Marilyn's Begged for Potato Salad
Marilyn Renfro Gore
·water to cover
1/2red onion, chopped
1 1/2 cdill pickle slices, chopped
3hardboiled eggs, chopped
3 Tbsp(heaping) mayonnaise
·salt to taste
How to Make Marilyn's Begged for Potato Salad
- Peel and chop potatoes into large saucepan. Cover with water and boil until potatoes are done. Drain leaving about 1/2 inch liquid in bottom of the pot. (This adds to your potato flavor.)
- Mash with mixer or hand masher. Add mayonnaise and mustard and salt and mix well.
- Add chopped veggies and mix well. Can use one egg to decorate the top and my family loves when I use paprika to cover the top. The creamy yellow covered with the dark red paprika makes for a lovely contrast and added flavor. You can also add a small handful of chopped bell pepper and/or celery, if you like.
- CHEF'S NOTE: I do not measure when I cook but eye everything and cook by smell and sight more than taste! Please leave a little of the cooking water in the potatoes as that has all the wonderful potato flavor. Also, please feel free to add more mayo or mustard to your taste. I try for a creamy light yellow color so the mustard is not too tart but flavorful. I add a little more salt to the chopped eggs and pickles too. I even sprinkle a little pepper on the eggs! Remember, these measurements are my guestimates and you can always adjust them to your taste. If I forget the paprika, my grandchildren put it on for me as they love the added smoky flavor it imparts. Please enjoy and let me know if you like it!