Potato Salad

4 medium potatoes (1-2 per person, increase other ingredients if you increase potatoes)
1 teaspoon salt
2 tablespoons butter
1/4 cup milk

Use only the ingredients from here down if you are starting with mashed potatoes.

1/2 teaspoon black pepper
1-3 hard boiled eggs
1/4 to 1/2 cup chopped dill pickle (can use part or all sweet pickle if you prefer)
1/4 to 1/2 cup chopped onion
4 tablespoons Miracle Whip
3 teaspoons yellow mustard (French’s is good)
1 tablespoon pickle juice (dill or sweet, your preference)
1 teaspoon real lemon juice

In small saucepan cover eggs with water, and add salt. Bring water to boil and cook at rolling boil for 10-12 minutes.

Cube potatoes and cover with water in a medium pan. Bring to boil and cook until tender when tested with a fork (about 10-15 minutes). Drain water off potatoes. Add butter, salt, and pepper. With potato masher or electric mixer (if you’re modern) mash until smooth. Add milk and stir well with wooden spoon or potato masher. Stir in pickle, onion, mayo, and mustard. Add pickle juice and lemon juice. Stir. Chop boiled egg and fold in gently. Taste test and adjust if needed. Serve warm or cold.

Cold chicken and potato salad -- terrific!

Some people like more stuff (e.g., pickles, onions, eggs) in their potato salad and some people like less. That is why the ranges are shown in this recipe. Do it your way. Taste, taste, taste it ‘til you love it.

Potato Salad from Leftover Mashed Potatoes

If you have leftover mashed potatoes, use 4-5 cups of mashed potatoes instead of boiling potatoes and adding butter, salt and milk.