Mom's Potato Salad

By jre123

Ingredients

• 5 lbs of Potato's
• Large jar of Kosher pickles
• Minced dry onions
• Quart and a half jar of Best food Mayonnaise
• 2 and a half dozen hard boiled eggs

Preparation

Step 1

Peel and cut potatoes in half, place in large stockpot with plenty of salt to cook. This is a crucial part of the success of the potato salad. Watch potatoes carefully, do not undercook or over cook. Bring to a slow boil, check with a fork or sharp knife for easy insertion, should slide in with little effort. Do not over cook or you will have smashed potato salad. Meanwhile boil eggs, start with large pot and lots of water )cold boil till done, approx. 20 min to 25 min. When done, douse immediately with cold water or the skins will stick to the eggs. After dousing with cold water put ice cubes in water, it helps to keep them cold.
Cool potatoes and peel eggs when they cool.
Cut with a sharp knife, cut potatoes into small pieces and eggs can be sliced on an egg slicer. Cut pickles into small pieces and after put in minced onion and about a quarter cup of pickle juice, this is the secret to this recipe and what makes it taste so deliciously good. Season with plenty of salt and pepper, fold in most of the mayonnaise taking care not to add to much in case of overdoing it. In my experience it took the whole jar but wing it. This needs to be done the night before the event so that the salad can marinate.