6large russet potatoes, peeled, chopped into medium sized chunks, cooked
2scallions (little green onions)finely chopped (including greens)
1 1/2 cmayonnaise (i prefer hellman's)
2 tspprepared yellow mustard (dijon is very good too)
1/4 cranch dressing
2 Tbspdill pickle relish (or chopped dill pickles)
1 Tbspsweet pickle relish
·salt and pepper to taste
How to Make Potato Salad
- In large bowl, combine all ingredients except potatoes, salt and pepper.
- Gently fold potatoes while still warm into "dressing".
- Add salt and pepper to taste
This recipe can be made for as few or as many as needed...reduce the number of potatoes and half the normal measurements of the other ingredients.
Serve warm or cold.