Potato salad:
3 hard-boiled eggs, peeled & chopped
1/2 medium onion, chopped
2-3 celery stalks, cut ~ 3/16” sliced crosswise
8 good size russet potatoes, peel, cube into cubes of approximately 3/4”, cover with water, bring to a boil, boil for 11 minutes, no more or less
Drain potatoes and rinse with cold water
Mustard, mayo/salad dressing, cider vinegar, sweet pickle relish
Mix the potatoes, onions, egg, celery together. Start with about 1/2 cup mayo, generous tablespoon of vinegar, shot or 2 of yellow mustard, and 2-3 tablespoons of relish, mix together, and add additional mayo or vinegar to taste. Refrigerate for several hours before serving.
Sounds delicious!