Everybody always raves about my Mom’s potato salad. Here’s the recipe for you to enjoy this summer.
Ann Jumper’s Potato Salad
6 large red potatoes, peeled and diced.
6 eggs, boiled
Boil in salted water for about 15 minutes, drain.
When potatoes have cooled, add 1/4 cup chopped onion and dressing.
Dressing: mix mashed egg yolks, (she doesn’t use whites) with 1/2 – 3/4 cup mayonnaise, salt and pepper, 2 tsps. of mustard and 1 tbls. of sweet pickle juice.
Serves about 6. Enjoy!