Potato Salad

Ok, here is a requested recipe however, my measurements are only guesses. So, I can only suggest to add less than what I suggest (mainly for the mayo/mustard) unless you can tell it will need more right away. This recipe would be easier to put together if I was actually making it myself and then can write down what exact amount I add. I'll do my best to update this recipe soon so it can be more exact once we get settled and I can make it. However, here you go and I hope it turns out well for you.
 


 

 Potato Salad
 

 5 pound bag potatoes
4-5 Tablespoons minced, garlic
½-1 bag celery, chopped
1-2 cans jumbo black olives, chopped
1-1½ large onion, chopped
8-10 hard boiled eggs, chopped
½-1 jar pickles, chopped
½ - ¾ large jar Mayo *NOT miracle whip unless you want it to be sweet
3-4 Tablespoons mustard
Salt
Pepper
*Garlic salt, optional



 Peel, rinse, & dice potatoes to about 1 inch squares. Make sure to cut potatoes about the same size and thickness so they cook evenly. Place in pot of water along with garlic and salt (approx. a palm full) *this cooks flavor into the potatoes instead of them just being plain tasting. Boil and stir about every 10 minutes just to make sure potatoes are not sticking to the bottom of the pot. While potatoes are cooking get a sauce pan and boil the eggs with a couple pinches of salt (or about 1 Tablespoon). Once the eggs begin to boil they should be done in about 8-10 minutes. Once eggs are done, place in cold water and peel immediately. In the mean, time cut up your other items and place in a bowl. Be sure to check the potatoes every so often for softness, if you can poke a fork through the potato then taste a piece, if they are done (you don’t want them soft like mush just soft not crunchy) turn off heat and drain with strainer, put back in the pot. Add mayo (start with a little less than half unless you can tell it needs more), mustard (start with 2 Tablespoons), salt and pepper to your liking then stir good but gently add more if too dry. Add all other ingredients and stir good but gently (gently because the more you stir it, the more smashed they will get. You want some chunks). Give it a taste and look to see if everything looks balanced out. Add any additional ingredients to even the color and spices to your liking. Serve immediately or place in fridge until cold


 *Mustard is more for color and a little bit of taste. Some prefer to have a strong taste and some don’t. So, if you like the taste/color then leave it. If you want more, feel free to add more. I prefer to let
people add more mustard when they serve a plate.



Side Notes:
 *If you want to prepare only enough for dinner, boil enough potatoes like you usually would for mashed potatoes. Then add all ingredients to make an even balance. Measurements are only a guess. You may want to try adding less at first to make sure you don’t add too much and then dread it later.

4-6 stalks celery, chopped
½ - 1 can jumbo black olives, chopped
½-1 onion, chopped
3-4 eggs, diced
2-3 pickles, chopped
¼ jar mayo approx. * may need more or less
1-2 Tablespoon mustard



 Enjoy!

SARAH :-)