Country Picnic Potato Salad
4 pounds baking potatoes (8 large)
3 hard-cooked eggs, grated
1 cup mayonnaise (for sweeter potato salad use Miracle Whip!)
1 tablespoon spice brown mustard
1 1/2 teaspoons salt
3/4 teaspoon pepper
Cook potatoes in boiling water (just enough to cover the potatoes) for 40 minutes or until tender, drain and cool.
Peel potatoes, and cut into 1″ cubes. Stir together potato and eggs. Stir in mayonnaise and remaining ingredients.
Serve immediately, or cover and chill.
Add 2 celery ribs, diced, and 1/2 small sweet onion, diced.
Best served thoroughly chilled.