Eula Mae's Potato Salad

• 1 tablespoon salt
• 5 pounds medium-size red potatoes, peeled and quartered
• 1 dozen eggs
• 1/2 cup vegetable oil
• 1 teaspoon distilled white vinegar
• 2 cups Eula Maes Homemade Mayonnaise
• 1/4 teaspoon cayenne
• 1 teaspoon Tabasco brand pepper sauce
• 1/4 cup finely chopped sweet pickles
• 1 rib celery, chopped
• 1/2 medium size green bell pepper seeded and chopped

1. Fill a large, deep pot two thirds full with cold water and bring to a boil.
2. Add the salt and potatoes.
3. Cover and let cook over medium heat for 7 minutes, then carefully add the eggs.
4. Continue to cook until the potatoes are fork tender, about 10 minutes.
5. 2, Remove the eggs and drain the potatoes.
6. Peel the eggs and separate the yolks from the whites.
7. Mash the yolks in a large mixing bowl and stir in the oil and vinegar.
8. Add the mayonnaise, cayenne, and Tabasco and stir to mix well.
9. Dice the potatoes and add to the mayonnaise mixture along with the pickles, celery, and bell pepper.
10. Chop the egg whites and add to the salad.
11. Stir to mix.
12. Refrigerate for 15 minutes before serving.

salt, red potatoes, eggs, vegetable oil, white vinegar, mayonnaise, cayenne, pepper sauce, sweet pickles, celery, green bell pepper

Taken from www.cookstr.com/recipes/eula-maersquos-potato-salad (may not work)