Mom’s Best Potatoe Salad
Marybelle and Susan

Russet or white potatoes (I figure about 2-3 people per potatoe

Boil potatoes until soft (I usually peel and cut potatoes into bite size pieces so they will cook faster). Chill

12 Eggs (boiled and peeled) Chill
1 cup chopped celery
1 cup chopped sweet pickle
1 cup sliced olives
½ cup chopped red onion

Carefully mix together potatoes, 9 chopped eggs, celery, sweet pickle, olives and onion.

Dressing:

About 1 cup Mayonnaise
4-5 tbsp. Mustard
Pickle juice
Salt and pepper to taste.

Mix ingredients together and fold into potato mixture until all ingredients are covered. Slice remaining eggs and put on top of salad for garnish. Refrigerate until cold.