Val'S Easy Potato Salad

1. 1

   In a saucepan, put water on with a touch of salt, turn heat to med-hi.

2. 2

   Peel and cut your potatoes and cook until the potatoes are soft.

3. 3

   While the potatoes are cooking, slice your cooked eggs, pickles and onion.

4. 4

   When the potatoes are done, rinse with cold water and let drain.

5. 5

   Add the potatoes to egg mixture and then add enough mayo to make creamy, add the mustard and season to taste with salt, pepper, onion and garlic salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.