You can eat this potato salad cold or warm. 4-5 servings
5 Idaho potatoes, peeled and cubed
2 boiled eggs, separate the yolks from the whites
Sweet Pickle Relish
¾ cup Blue Plate Mayo
¼ cup chopped onion, optional
5 regular Idaho potatoes – not bakers – regular size. Peel and cube in pot of water, boil until tender. Drain and add to a bowl. While the potatoes are hot, break up with a fork lightly – you want them sort of chunky.
Now here is where you have to use the amount you like. Add sweet pickle relish, seasoned salt, 2 egg whites chopped (save the yolks).
In a separate bowl, mash the 2 egg yolks, add approx ¾ cups mayo (we use Blue Plate), 1 squirt tarter sauce (it comes in a squirt bottle), small amount of chopped onion – about ¼ cup (onions get stronger each day), and 1 teaspoon lemon juice. Pour this mixture into the potatoes, relish and egg whites. Mix lightly – you don’t want to mash your potatoes.
HELPFUL HINT: When you have boiled eggs in a dish and refrigerate the dish – you put lemon juice so that it won’t smell funky when you open it up the next time.