Freda's Potato Salad
(by Nicole Gray)
5 lb. russet potatoes, chopped into 1 1/2-inch pieces
30 oz. mayonnaise
3 oz. mustard
2 T. pickle relish, or to taste
2 T. salt, or to taste
2 T. pepper, or to taste
6 hard-boiled eggs (chop 4; slice 2 for decorating)
Bring a large pot of salted water to boil and cook potatoes until a knife pierces them easily.
Drain and allow to cool.
Mix potatoes with mayonnaise, mustard, pickle relish, salt, pepper, and 4 chopped eggs.
Place in serving bowl and decorate with sliced eggs.
(Read Radio Days, the story that accompanies this recipe.)