My Mom's Potato Salad

1. 1

   Boil potatoes until soft; drain water off and refridgerate potatoes to help them cool quicker.

2. 2

   Once cool, you can either peel the skin off or leave it, then cut potatoes into small chunks, quarters, pieces.

3. 3

   While boiling potatoes, also boil eggs in a seperate pot to save time.

4. 4

   Peel shell off, set eggs aside.

5. 5

   Add mayo, mustard, sugar, onion, and pickle cubes.

6. 6

   Cut each egg in half, remove the yolk to a seperate bowl, then cut the egg white into small pieces.

7. 7

   Add egg pieces to main bowl; stir very good to mix all the flavors.

8. 8

   Refridgerate overnight for best taste, but you can serve right away if you choose.

* Per serving · 4 servings · Values may vary.

No additional tips available.