Potato Salad
Author: Angie Bache
Ingredients
- 6 Eggs
- 7 Potatoes
- 9 Gherkin Pickles, chopped
- ½ cup Mustard
- 1¾ cup Mayo
- Tonys to taste
- Salt to taste
- Garlic Powder to taste
Instructions
- Peel potatoes and cut in one inch cubes.
- Boil eggs and potatoes together in large pot covered with water till fork tender.
- Drain water.
- Chop up pickles.
- Peel and chop eggs.
- Put all ingredients in large container including mayo, mustard, and seasoning, stir to combine.
- Cover and refrigerate for at least 3 hours or until cold throughout.