I know everyone thinks their mom's potato salad is the best, and I guess I'm no exception. Our whole family swears by this simple, yet delicious version with no fills or fuss. To me, this will always be the way potato salad should be - thanks Mama!
4 lb. bag red potatoes
1 dozen eggs
3/4 of a 15 oz. jar of mayonnaise (I like safflower mayo or Veganaise)
salt and pepper
First, hard boil the eggs. In a medium pot, place the eggs and cover with cold water. Bring to a boil, then turn off the stove and cover for 12 to 13 minutes. Pour out the warm water and run the eggs under cold water. Peel and chop. Set aside. Dice the potatoes (you can peel them first, but it's more nutritious to leave the peel on) and put them in a large pot. Cover with water and add salt - potatoes need salt! You'll also be able to add more later if you need to. Cook until tender. Drain in a colander and run cold water over the top. Stir the eggs, potatoes and mayo together with salt and pepper to taste. The egg yolks will mix with the mayo and make the most delicious, creamy sauce. Check for seasonings (especially if it needs more salt) and you're ready to serve!
