Favorite Potato Salad
6 medium potatoes (preferably red)
1/2 cup chopped dill pickles
1/2 cup chopped sweet pickles
1/2 cup-3/4 cup mayonnaise (Hellman’s)
3 T. mustard (Grey Poupon Country Style is my favorite)
1 t. salt
1 t. freshly ground black pepper
Scrub the potatoes well. Place potatoes and eggs into a large pot; cover with hot water, cover and bring to a boil. Reduce heat and simmer about 10 minutes. Remove eggs with a slotted spoon and rinse with cool water. Continue cooking potatoes until they are fork-tender. Drain thoroughly and cool; remove potato peelings and eggshells.
In a large bowl, cut up potatoes into large bite-sized pieces. Chop eggs and add to the bowl. Add pickles, mayonnaise and mustard. Season with salt and pepper. Mix gently to blend; taste and adjust seasonings if necessary. Best served at room temperature. Refrigerate leftovers.
This version of potato salad is the one our mother has made for years, except she prefers yellow mustard. It goes nicely with fried chicken, hamburgers, barbecue, and sandwiches.