Potato Salad

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


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