Quickie Potato Salad
First of all I made a small batch which meant I could toss the eggs in the boiling water WITH the potatoes the last few minutes. Bam, one pan. Then I used our Produce department's fresh cut red onion, pickle relish and celery seed, waaaay less chopping. Here is the express version of my Mom and Rick's Grandma's Potato Salad:
4 medium Yukon Gold Potatoes
1/2 to 1 ( however much onion YOU like) small container diced red onion
1/3 cup Best Foods Mayo
1/3 cup Del Monte sweet pickle relish
1 teaspoon mustard, I used Inglehoffer stoneground
1 teaspoon celery seed
Enough juice from a jar of sweet pickles to just sprinkle over potatoes, save pickles for another time.
Wash and boil whole potatoes until tender, 20ish minutes, add eggs to water last 3 minutes, turn off heat, cover and let cool a bit. Mix together mayo, relish, mustard, sprinkle with salt and pepper, remove eggs from pot and chop, add to sauce and mix again. Taste sauce to be sure you have enough salt and pepper. Drain potatoes and peel (skin should easily slide off) dice and lay out flat, sprinkle liberally with salt and pepper, drizzle with sweet pickle juice. Combine everything in a bowl, salt and pepper again and refrigerate.
Have a safe Memorial Day everyone!