Potato Salad

Mom was always surprised when people went crazy for her potato salad because it was so simple. It's just four ingredients, she said just this last 4th of July. But there are a couple of secret things that make it better than just four ingredients. Unfortunately, I'm not sure I know all the tricks. I would love it if people tried the recipe and then left comments about whether or not it worked. Maybe all together we can figure it out.

Mom's Potato Salad

1 Russet Potato per person
2 (or 3) hard-boiled eggs per person
2 pickles per person, reserve the juice in the jar
(Mom's preferred salad pickle is Farman's Original)
Lots of Mayonnaise
Salt and Pepper

• Boil the potatoes whole with the skins on until the centers are tender (it's okay if the outsides are a little overdone, this makes it better). Let them cool, then peel and chop.
• Mix potatoes together with the chopped eggs and pickles, mayo and s&p to taste, and some of the pickle juice. If you find the salad is getting too wet with the pickle juice, try soaking the cooked potatoes overnight in the juice and then draining it off (this was Mom's idea, but she rarely had time to soak anything overnight). As much mayo, salt, pepper, and pickle juice as you can handle will make it most like Mom's.

Let me know how it turns out!