Potato Salad

As with a lot of my cooking, I don't measure anything when making potato salad. I will attempt to put some measurements for you in this recipe. Still, the best judge is to taste it as you make it.

Ingredients

2-4 pounds white potatoes, but leave skins on until cooked

2-3 Hard Boiled Eggs, chopped

1-2 c Mayonnaise

3 tbsp Sweet Relish

2 tbsp Yellow Mustard

2-4 Sweet Gherkin Pickles, chopped

1/4 c Onion, chopped

2-3 stalks Celery, chopped

1/4 c Green Olives, chopped

Salt & Pepper to taste

Directions

Clean potatoes. Place in a large pot of cold water. I like to leave the skins on until they are cooked to ensure the potatoes don't get overcooked. Boil potatoes about 10-12 minutes until done, but not overcooked. You can check them by inserting a knife or fork to see if they are tender. Drain water from pot & allow potatoes to cool slightly. Then I like to use a pot holder to hold the potatoes & remove the skins. The skins will come off the potato better when they are still hot. Once skins are removed, chop potatoes into bite-sized chunks. Place in a large bowl, add remaining ingredients & stir well. Once you have it mixed taste to see if there is anything else you need to add more of. Place potato salad in refrigerator until chilled & ready to serve. I sprinkle mine with paprika before serving.