Mamas Potato Salad

• 7 russet potatoes (about 3 pounds)
• Coarse salt
• 1 1/2 cups mayonnaise (page 282)
• 5 large hard-cooked eggs (see page 11), peeled and grated
• 1 small onion, preferably Vidalia, finely chopped
• 4 stalks celery, finely chopped
• 1/4 cup sweet pickle or dill pickle relish
• Freshly ground black pepper

1. To cook the potatoes, peel them and cut into 1/2-inch cubes.
2. Immediately place them in a large pot with water to cover; season with salt.
3. Bring to a boil over high heat, and then decrease the heat to low.
4. Simmer until tender, about 30 minutes.
5. Drain the potatoes in a colander and transfer them to a large shallow bowl to cool.
6. Meanwhile, to make the dressing, combine the mayonnaise, grated eggs, onion, celery, and pickle relish in a bowl.
7. Once the potatoes have cooled completely, pour the dressing over the potatoes and stir to combine.
8. Taste and adjust for seasoning with salt and pepper.
9. Serve at room temperature or chilled.

russet potatoes, salt, mayonnaise, eggs, onion, stalks celery, sweet pickle, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/mama-s-potato-salad-380311 (may not work)