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Mom's potato salad - creamy potato salad

Mom's potato salad

A creamy potato salad with old-fashioned flavor
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Servings 10

Ingredients
  

  • 10 large White or yellow potatoes
  • 10 large Eggs
  • 1 large Onion (Vidalia or red)

Dressing

  • 2 C Mayonnaise
  • 2 tbsp Dill pickle juice or cider vinegar
  • 1 tsp Sugar
  • 1 tbsp Spicy brown mustard
  • Milk

Instructions
 

  • Scrub the potatoes thoroughly and cut into cubes. There's no need to peel them.
  • Add the eggs into a large kettle and add enough water to cover the eggs and potatoes that will be added later.
  • Bring the eggs to a boil.
  • Add the cubed potatoes to the boiling water and boil 8-10 minutes until fork-tender.
  • Drain and chill the potatoes. You can chill them by plunging them into ice cold water.
  • Peel and chop the eggs.
  • Add the eggs and onions to the potatoes.
  • Combine the dressing ingredients and whisk together.Add milk to thin the dressing and save calories.
  • Add the dressing to the potatoes, egg, and onion mixture and mix gently.

Notes

  1. Cooking the eggs and potatoes together saves a pan and time.
  2. Add chopped bacon or chopped dill for extra flavor and sprinkle the top with paprika or chopped chives.
  3. If you choose not to dress the salad until later, cover the cooked potatoes by placing a piece of plastic wrap directly onto the potatoes and pressing down to cover them. Boiled potatoes can turn blackish when exposed to air.