World's Greatest Potato Salad

I promised some recipes and this is one that's always been a favorite with my friends and family. Don't make any changes or you won't have the World's Greatest Potato Salad, you'll just have potato salad.

Take that biggest pot that came with your set of pots and pans....you know the one....you boil spaghetti in it. Wash enough russet potatoes to cover the bottom of it and cover them with plenty of water. Pet them on to simmer until they stick tender with a knife. Take them out of the water and let them cool. Then peel off the skins and rough chop them. It's important to take them out of the water to cool, cause you don't want them to sit in the water and get soggy.

Boil 6 eggs and peel and chop them

Chop 5-6 SWEET pickles

Chop half of a good sized sweet red onion. Remember that a red onion should be shaped like a hockey puck, not like a baseball. The big round ones will be hot, not sweet.

Chop about 4 ribs of celery. Remember to peel the strings off first. It's just nicer that way.

Mix all that stuff together.

In another bowl, put about a cup and a half of Best Foods Mayonnaise. (I think it's called Hellman's in other parts of the country. Kraft if you just have to.) Mix in a tablespoon of yellow mustard, salt and fresh cracked black pepper. You want just enough mustard to take the 'white' off the mayo...not to give a big mustard-y taste.

Now here's the secret...pour a couple of tablespoons of the juice from the pickle jar into the mayo mixture and stir it up good.

Pour the mayo onto the potato mixture and stir it up good. I use Mother Nature's spatulas....my clean hands.

WARNING....if you don't want to be responsible for the potato salad at every pot-luck, barbecue, and family reunion....don't make this recipe.