Saturday, September 10, 2011

Sandy's Potato Salad

3 lbs. of russet potatoes, peeled and cubed (approx. 7 medium potatoes)
5 hard boiled eggs, peeled and grated (not chopped)
2 cups of Duke mayonnaise
4 stalks of celery, chopped
3/4 of a jar of Mt. Olive Sweet Salad Cubes
2 small chopped Vidalia onions
1 or 2 TB of regular mustard
2 TB of cidar vinegar

Boil potatoes in slightly salted water until they cut easily with a fork. Drain and cool. While potatoes are cooling, put remaining ingredients in bowl and mix well to create dressing. After potatoes have cooled, mix dressing and potatoes. Chill. Keep away from Rob if you plan to take the salad to an event.

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