BEST POTATO SALAD
4 pounds baking potatoes (8 large)
3 hard-cooked eggs, grated
1 cup mayonnaise
1 tablespoon spicy brown mustard
1 1/2 teaspoons salt
3/4 teaspoon pepper
Cook potatoes in boiling water to cover 40 minutes or until tender;
drain and cool. Peel potatoes, and cut into 1-inch cubes. Stir
together potato and egg. Stir together mayonnaise and next 3
ingredients; gently stir into potato mixture. Serve immediately, or
cover and chill, if desired.
Red Potato Salad:
Substitute 4 pounds red potatoes (8 large red potatoes) for baking
Potato Salad With Sweet Pickle:
Add 1/3 cup sweet salad cube pickles to potato mixture.
Potato Salad with Onion and Celery:
Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato
Light Potato Salad:
Substitute 1 cup low-fat mayonnaise.
Yield: Makes 8 to 10 servings.