Ingrediants:
8 Regular size Red Potatoes , Skins left on
1 Cup+ Mayonnaise
1 Tablespoon Mustard
2 - 4 Large Sweet Pickles ~ More if needed
Cubed into small pieces
3 to 4 Hard Boiled eggs
1/4 cup to 1/2 cup chopped red onion
1 teaspoon salt
1/2 teaspoon black ground pepper
6 Cooked crumbled cooled bacon if desired
Garnish with sliced green onions ~ Optional
Directions:
In a large saucepan cover potatoes with water,
Bring to a boil, reduce heat to medium until fork tender
about 28 minutes.
Once the potatoes are done, drain off water,
and put back in pan to cool.
Boil eggs while potatoes are boiling
drain eggs and rinse in cold water
put un-cracked cooked eggs in a bowl of cold water
until ready to use, so they don't continue to cook.
In a large mixing bowl , add the chopped pickles, onions and mayonnaise,
salt and pepper and any other seasonings you want to add.
like garlic powder. 1 to 2 Tablespoons Tarragon is also good in potato salad.
Add in the chopped eggs and cooled crumbled bacon
in the mayonnaise mixture and stir well.
Cut each potato after they have cooled, into bite sized pieces
and place in mixing bowl, gently mix until well coated.
Put in refrigerator until chilled completely.
