Potato Salad

• potatoes
• eggs
• mayonnaise
• dill pickle
• sliced olives (optional)
• mustard
• paprika

1. Cook potatoes - don't over cook, or they'll be mushy. (Grandma hates peels, they feel gritty on her teeth).
2. Boil eggs.
3. Cut potatoes and eggs into a bowl, add some mayo, a touch of mustard, chopped dill pickle, sliced olives. Season with a dash of paprika and salt/pepper to taste.
4. Tip: If salad is a little dry, add a bit of pickle juice.
5. Go easy on the mustard, a little goes a long way.
6. You can also add chopped onion, chives, peppers, small (< 1/2") cheese chunks, etc.
7. If you remove potatoes from the water just before they are done, they will continue to cook. But they will slice better and be firmer in the salad. Cool eggs & potatos well, or they will melt the mayo and make soup.
8. Portions: It usually takes 2-3 eggs per regular sized baking potato.

potatoes, eggs, mayonnaise, dill pickle, olives, mustard, paprika

Taken from www.epicurious.com/recipes/member/views/potato-salad-1265555 (may not work)