Mom's Potato Salad

Brenda Durst aka Nama
RaShell Southerland
Hannah Southerland

5 lb bag of potatoes
12 eggs, boiled, peeled, and cut up
sm jar sweet pickles, finely chopped

mayo

mustard
salt
pepper

Cook potatoes and eggs.  Combine with the sweet pickles in a large bowl.  Add mayo until mixture is creamy.  Add mustard in a spiral from the outside of the bowl to the inside of the bowl two times.  Cover the top of the bowl with salt and pepper.  Stir well and taste.  Make adjustments as necessary.

Auntie Shea gave us this recipe.  As you can see, Auntie Shea and Mommy have very different approaches to cooking!  :)  This is really a flexible recipe that does go off of taste.  Mommy and Auntie Shea grew up eating this potato salad.  There have been several pregnancies that Mommy has craved this!  It is some good eating.  Daddy really likes this recipe and so does Pastor Carr.  The lack of "crunchy" is a plus- no raw onion or celery.  
Love Always,
Mommy