Potato Salad

4 lbs. red potatoes (8 large)
5 hard-boiled eggs, separated
1 tsp. salt, divided
3 green onions, diced
1 cup mayonnaise
2 Tbsp. sweet pickle relish
1 Tbsp. prepared mustard
1/2 tsp. pepper

Cook potatoes in boiling water to cover for approximately 40 minutes or until tender; drain and cool. Peel and cut into 1" cubes.

Chop egg whites. Gently stir together potato cubes, egg whites, 1/2 tsp. salt and green onions.

In a separate bowl, mash egg yolks. Add remaining 1/2 tsp. salt, mayonnaise, relish, mustard and pepper, stirring until blended and creamy. Gently fold into potato mixture.

Cover and chill for 2 hours.

Yield: 8 servings

My Notes:

I can't remember where I got this delicious recipe. I've never been a big fan of potato salad, but I love this! I'm not sure why it tastes so much better than others. Maybe it's the red potatoes (or lack of celery and white onions).

I usually cut this recipe in half, but wind up adding a little extra mayo, mustard, relish and seasonings to taste. I also try to buy small potatoes so they cook thoroughly without getting overdone and mushy. If I make the full recipe, I use two separate pots for the potatoes, so they have plenty of room to boil.