I'm sure most everyone has a favorite potato salad they make, and no
doubt feel it is the BEST they've ever had, as we do ours.

I generally use about 9 medium to large potatoes, and find the Yukon
Gold are the best, but I have used the red potatoes, white and even the
Russets. While the potatoes are boiling, I boil up around a dozen eggs.
During this time I chop the veggies, so can add them and the dressing
ingredients while potatoes are still slightly warm, as I find that is
the "secret" to good potato salad. I use diced up pickles (sometimes
dill and sometimes the bread & butter pickles for a change-up) also
diced celery and onion, add to the cut up potatoes and hard boiled eggs.
I salt and pepper to taste, add a large spoonful of sugar (find sugar is
a good accompaniment, when using mustard in anything) and add maybe 2
tbsp, apple cider vinegar (like the tang, but not overpowering in my
salad) real mayonnaise (I use Best Foods) and some French's yellow
mustard.

I like to eat it when it's freshly made, before I put in the
refrigerator.

I have made them "Danish style" with a cooked dressing, and they are
good for something a little different. They also usually have cut up
cucumber in them, which is a good addition, if you like cucumber.

I have had them with sliced black olives added, crisp crumbled bacon,
etc., but kind of like it a little more simple, but still packed with
flavor.

Judy