5-6 medium baking potatoes 4 eggs 1/2 dill pickle, minced finely 3/4-1 cup lite mayo 1 tbsp HOT water Salt, pepper, onion powder, celery seed to taste
This is a really basic recipe, but it's the best!
Peel and chop the potatoes, add water, boil until tender. If you eat your potato salad the way people do up here - practically mashed - cook them till they'll fall apart when you lightly press them with a spoon. Drain.
Meanwhile, in another pot, hard-boil the 4 eggs. Rinse immediately with cold water until cool enough to handle. Shell, slice in half, discard the yolks, and chop the whites.
In a large bowl, combine the potatoes, eggs, pickle, mayo, and hot water. Mix well. Season to taste and refrigerate till well chilled. Taste again and adjust seasonings, if necessary, just before serving.