Mrs. Cummins from March 6, 2002
8 sm potatoes or 4 lg Idaho's, peeled and boiled
8 eggs, hard boiled, cubed
1 C mayo
1/4 C sugar
1/2 C pickle relish
2 TB milk
1 tsp mustard
Boil potatoes and eggs. While potatoes are still hot, mash them. Stir in hard boiled eggs. In small bowl mix all dressing ingredients. Pour over potatoes and eggs. Stir well. Chill and Serve.
Note: Dressing can be mixed up ahead of time and stored in refrigerator for a month or two.
This is a very different potato salad than what Mommy grew up with. Pastor and Mrs. Cummins liked to eat this while it was hot! This is a very good potato salad and I received many complements when I brought it to Air Force functions.
A good way to peel the potatoes is to score them and boil them then dip them in ice water and slip the skins off. Then finish cooking them.
Love Always,
Mommy
