Potato Salad the Way Your Mother Made It

If you are serving this at a summer holiday gathering, be sure to keep it chilled if it is going to be sitting out longer than two hours.

9 medium baking potatoes, scrubbed

4 large boiled eggs, chopped

½ cup chopped sweet pickles

½ cup chopped dill pickles

¼ cup minced onions

½ cup diced red bell pepper

1 teaspoon salt

½ teaspoon black pepper

1 to 1 ½ cups mayonnaise

1 tablespoon mustard

¼ cup stuffed olives, sliced

Place the unpeeled potatoes in a large stockpot and cover with water by 1 inch. Bring to a boil, reduce the heat, and simmer for 25 minutes or until tender. Drain and let cool enough to peel and chop into 1-inch cubes. In a large bowl place the chopped potatoes, eggs, sweet pickles, dill pickles, onion, red bell pepper, salt, and pepper, and stir gently to mix. Add the mayonnaise and mustard, stirring carefully so you do not mash the potatoes. Garnish with the sliced olives. Cover and place in the refrigerator until serving time.

Makes 10 to 12 servings.