Potato Salad

Doug asked for a simple potato salad with dinner. He requested a light touch on the mustard, and hard boiled eggs. Since he asked me to write down this recipe, I believe it was a success!

Ingredients:

• 2 pounds potatoes, peeled and cut into 3/4” pieces
• 1/2 cup diced dill pickles (2 or 3 spears)
• 1/4 cup pickle juice
• 1/4 cup chives, diced small
• 1/4 teaspoon black pepper
• 4 hard boiled eggs, cold

• 4 ounces + 1 heaping tablespoon  mayonnaise
• 2 heaping tablespoons cream cheese, softened
• 1 tablespoon yellow mustard
• 1/2 cup diced Vidalia onion
• 1/2 cup diced celery

Instructions:

1. Peel potatoes, cut into about 3/4" size pieces. Put in a large pot, cover with water, and bring to a boil. 
2. Cover, and let simmer for about 10 minutes until fork soft.
3. While potatoes are simmering, dice 2 or 3 large pickle spears into small bits (maybe pea size?)
4. Dice 1/4 cup or some fresh chives,
5. Drain potatoes, sprinkle with 1/4 cup pickle juice and 1/4 teaspoon or so black pepper.
6. Place potatoes in a medium sized bowl. Stir in the diced pickles and chives, and then place the bowl in the refrigerator to cool.
7. Mix mayonnaise and cream cheese in a small bowl.
8. Mix in mustard, diced onion, and diced celery to form dressing.
9. Dice 3 of the eggs into chunks. Slice one egg into rings for garnish.
10. When potatoes are cool, mix in dressing into potatoes.
11. Gently fold in diced eggs. Then place sliced eggs on top.
12. Chill in refrigerator until serving.

Carole's Notes:

There's tons of potato salad recipes - we like ours this way - not too saucy, some celery and onions for some crunch.