Down Home Potato Salad

1. 1

   Boil peeled potatoes and eggs.

2. 2

   When potatoes are tender, place in large bowl, making sure not to retain any excess water. While potatoes cool, peel eggs.

3. 3

   Separate egg whites, placing yellows in small bowl.

4. 4

   With fork, mash yellows, adding mustard to make a creamy texture.

5. 5

   Cut up egg whites and add to cooled potatoes.

6. 6

   With a large spoon, chop potatoes to desired texture. Add 2 teaspoons relish and desired mayonnaise and mustard to potatoes.

7. 7

   Stir well.

8. 8

   Salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.