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    The Best Potato Salad Ever!


    5 lbs assorted mini potatoes cut in 1/4’s
    6 eggs
    2-3 stalks celery, diced
    3-4 dill pickles, diced
    1/2 sweet onion, chopped
    Salt and pepper to taste
    Mayonnaise approximately 1 generous cup



    Anytime we have a bbq this is always on the menu. There is no real recipe so I’ll share the basic steps. Boil the potatoes and eggs together until pota- toes are fork soft. Drain. Peel and chop eggs. Add the rest of the ingredients. They key is to add the mayo while the potatoes are still warm. This is best served warm or room temperature. Can be refrigerated.