Potato Salad- Serves 4 to 6
1/2 lb of potatoes, boiled until fork tender but not mushy
4-5 stalks of celery, cut up small
1 large onion, chopped
8 boiled eggs, 6 cut up and 2 to garnish
1 small jar sweet pickles, drained and chopped
1 cup mayonnaise (adjust depending on dryness)
1/3 cup mustard
Salt and pepper , to taste
Peel and chop potatoes into coarse chunks. Mix together celery, onion, cut up eggs and sweet pickles with the potato chunks. Make sure to mix well so all ingredients are evenly blended throughout the bowl.
For the sauce, mix mayonnaise, mustard, salt, and pepper together. Taste, adjust flavors if needed. Stir into potato mixture. If it appears dry, mix up another portion of sauce, and add in small increments until desired consistency is reached.
Cut reserved eggs into quarters. Place on top of serving bowl in a flower pattern. Sprinkle lightly with sweet paprika, if desired. Cover and chill until ready to serve.