My friends always request that I make potato salad for gatherings and am asked for my recipe a lot.
5# russet potatoes, cooked in salted water with the skins on, then peeled and chopped into about ½” chunks while warm.
1 dozen hard cooked eggs coarsely chopped
finely chopped Vidalia onion to taste
chopped celery to taste
pickle relish to taste, either sweet or dill depending on personal preference
black pepper to taste
You can add (or omit) anything else you want.
Dressing:
1 quart salad dressing (not mayonnaise) I buy house brands.
½ cup sugar
2 TBSP to ¼ cup prepared mustard depending on your taste
1 12 ounce can evaporated milk.
Mix together and pour over warm potato mix. Refrigerate until thoroughly chilled. Tastes best if allowed a day to marinate.
