Kelly's Potato Salad

1. 1

   Cook the eggs first, and then cool, once cool use an egg slicer twice on each egg; first time one way, second time the other.

2. 2

   Then cook the potatoes, and then cool.

3. 3

   While potatoes are cooking, make a mixture kind of like egg salad using the cooked eggs.

4. 4

   Combine mayonnaise, yellow mustard, sweet relish and onions.

5. 5

   Make sure the mixture is moist to coat the potatoes.

6. 6

   (taste test, added more mayo or mustard if needed).

7. 7

   It's always better to have too much than not enough....

8. 8

   NOTE: it never turns out the same twice, but it always disappears.

* Per serving · 4 servings · Values may vary.

No additional tips available.