But sometimes, you can't go wrong with plain and ordinary.
I start by peeling and boiling ordinary russet potatoes. This is about the size I like to dice them because once they're mixed, it'll provide the a good mashed to solid potato ratio.
Is it just me or do cooked potatoes just look gross?
Next I dice up kosher dill pickles. No, I do not use relish. I prefer a good sized crunch in my potato salad.
And for Tim, it has to be kosher dill. I, personally, like it with sweet pickles, too. But he's the one I make this salad for most of the time so I do it like Burger King and let him have it his way.
Next to the party are the eggs. I can get a perfectly boiled egg everytime by using the simplest method.
Place your eggs into a pan and cover with cold water. Make sure the eggs aren't too crowded in the pan or you'll end up with cracked eggs. Bring the eggs to a boil and remove from the heat. Cover the pan with a lid and leave for 20 minutes. Peel the eggs immediately and the shells will peel right off. I run them under cold water just enough so that I can handle them with my bare hands.
Dice the eggs to about the same size as the pickles.
Add the potatoes to the pickles and eggs. Next up are the supporting characters, mayonnaise and mustard. This is one item I will not substitute on. It MUST be real mayonnaise. Use an off name brand like I did but do not use anything other than mayonnaise.
Mix well and your end result will be an amazing potato salad that's yummy, delicious, scrumptious, mouthwatering, tasty. In other words, delish!
This can be served warm but I prefer it chilled. It's also just as good leftover the day after.
And the day after that (if it lasts that long).
Tim's Favorite Potato Salad
6-8 Medium Russet Potatoes
4-6 Kosher Pickles
3/4 cup Mayonnaise
1/4 cup Mustard
Follow the steps above and you'll enjoy some wonderful goodness.