Potato Salad

This one is very easy and it's also one that can be changed to suit your own tastes.  All measurements are approximate, this one varies depending on the amount of potatos.

Potato Salad

Potatos, peeled and chopped (You don't have to peel them, but they will need to be scrubbed very well if you leave the peeling on).

2 eggs

Boil the potatos and the eggs together, it just saves time and that way you only use one pan instead of two.

At this point, I usually put the boiled potatos in a bowl with a lid and refrigerate them until they are cooled down.  The eggs need to be peeled, which is easier if they are fairly warm.  I usually cool the eggs for a few minutes under running water, so that they are still warm but not too hot to hold.  The eggs can be put in the same bowl in the fridge with the potatos if you want.  I frequently boil the potatos the night before I plan to serve it, then assemble it right before serving.

When everything is cool, add the following:

1/2 onion, chopped

1/2 bell pepper, chopped

2 eggs, sliced or chopped

1/2 cup celery, chopped

1/4 cup pickles, chopped

2 tablespoons olives, sliced or chopped

1 teaspoon pimentos, chopped

1/2 cup mustard

and/ or

1/3 cup mayonnaise

Stir it all together, add salt and pepper to taste and you can also hit it with a few shakes of paprika.

The mayo and/or mustard can be increased or decreased, I'd suggest you start with a small amount and then add more in as desired.  It's a whole lot easier to add more than it is to take it out!

I usually use about 6 to 8 medium size potatos.  They don't have to be peeled, but if you do peel them - it's much easier to peel them before cooking.  My mom used to make this by boiling the potatos whole, then peeling them and cutting them up while still hot and it was messy as well as difficult.

Any of the vegetables can be changed, use your imagination and have fun.  Sometimes I put sliced or chopped jalepenos in it for Bill.  It will need to be refrigerated if it's not all eaten in one sitting.