POTATO/EGG SALAD

    INGREDIENTS:
  • 4-8 Potatoes, (depends on size salad you want)
  • 6 eggs boiled, cooled and peeled, and chopped
  • 1/2 cup chopped dill pickles
  • 1/2 cup sweet gerkin pickles
  • 1/2 - 1 cup diced onion
  • 1/2 cup sliced celery
  • dash of mustard
  • 1/8 cup red wine vinegar
  • 1/2 tsp sugar
  • salt & pepper to taste
  • 1-2 cups mayonnaise (not miracle whip)
    DIRECTIONS:
  • Cook the potatoes until tender, set aside to cool, slice to bite size cubes.
  • Cook the eggs, cool and slice. Combine all ingredients.
  • Refrigerate when done, best the next day.

      (NOTE: You can also add diced broccoli tops and/or cauliflower, adds extra crunch, color and flavor to your salad.)