Perfect Potato SaladStrangely enough Robin came to help with a BBQ, and we realized that both her dad's and my mom's potato salad are one and the same!!
12 medium red potatoes
12 hard-boiled eggs
1½ cups mayonnaise
Salt to taste
Rinse the potato skin and remove any eyes or rough patches with a vegetable peeler. Quarter and boil the potatoes in lightly salted water until a fork runs through the large pieces easily. About 20 minutes.
Drain the potatoes and chill at least an hour.
To hard-boil eggs: Bring a pot of water to a boil. Add the eggs and bring back to a boil for 1 minute. Turn off heat, cover tightly, and let the eggs cook for 12 minutes. You’ll have perfect eggs with bright yellow yolks!
Chop the eggs and potato into bite-sized pieces. Add the mayonnaise and season with salt.
Note: This salad is great as-is. But feel free to add a dash of one of the following: Celery salt, white pepper,
Judy Buroker and Jeff Gray