Potato Salad

I've had several requests for this recipe now, but it is difficult to explain because I don't measure. I used to make it a lot different, but settled with the ingredients that I use because those are what everyone agreed on! (Except Stacey, of course, that goes without saying.) Here it is now in written form so I hope it works!

This is for about 6 people. When I make it for a bigger crowd (like all of our family - sons-in-law included) I use a 5 lb bag of potatoes.

Clean 8 potatoes and boil with the skins on until they are soft enough to push a fork in them without any trouble. The time varies depending on how big the potatoes are. Probably 20+ minutes.  At the same time, boil 4 eggs (for a crowd - 6).

Cool the potatoes enough to touch them (I often make them the day before I put the salad together). When the potatoes are ready: peel with a butter knife and dice. (It's okay if some of them are a little mashed.) Peel, wash and cut up the eggs (the pastry blender works great for this - or just cut them in your hand with a butter knife). Add to the potatoes.

Add 1/2 to 1 Cup of mayonnaise. You want the potatoes to be moist but not overflowing with mayonnaise. I add a squeeze or 2 of mustard (it doesn't take much). Add salt and pepper to taste. I'd say about 1 teaspoon of salt, 1/8 teaspoon of pepper, could be more or less depending on how you like it.

Put it in a serving bowl and sprinkle with "Salad Supreme". It looks pretty and adds a little more flavor!

Sometimes I add garlic, but not often. I used to put diced celery in it to add a little crunch and I still like that.

Good luck and if I've missed anything, let me know and I'll change it. I should have written it the last time I made it, but you all are good enough cooks to be able to gauge the ingredients!