My Mama's Potato Salad

I know there are many different versions of potato salad. Some are sweet, some are savory, some are just plain yucky.  It's no secret that my moms tater salad is by far the best. In fact, when we have family/friend gatherings, and potato salad is one of the side dishes, the first question always, "is this moms potato salad?" It has the perfect balance of flavors. Rich and creamy with a little tang from the mustard.

The two most important steps in making good potato salad is leaving the skins on while boiling and putting the salad together while still warm. But truth is, if it's not my moms, it just isn't quite right. :)

Mom's Potato Salad:

4 large baking potatoes, washed with skins on
4 eggs
1 cup quality REAL mayo
1/4 cup yellow mustard
1/4 cup chopped chives
1/2 cup chopped dill pickles
1/2 tsp dried dill
salt & pepper

Directions:

In a large pot of cold, salted water, boil potatoes until tender but still slightly firm in center. Drain potatoes and let cool just until you can handle them. In a smaller pot of cold salted water, boil eggs for 2 minutes, remove from heat, and let stand with lid on for 10 minutes. Drain and fill with cold water.

While your potatoes are cooling, peel eggs and chop fine in medium size bowl. They will still be slightly warm. Add mayo, mustard, chives, pickles, and dill. Mix well. You want the mixture to be a little runny, because potatoes will soak up the liquid. Add more mayo, mustard, or even a little pickle juice to thin it out if need be.

Chop potatoes in small cubes and add to egg mixture. Season with salt and pepper and fold all ingredients together. Put in fridge immediately.

Enjoy!