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.)

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