Fipps Family Potato Salad

Michele uses Duke's Mayonnaise and grates the eggs on the largest holes of cheese grater.

Yield: Makes 8 to 10 servings

Ingredients

• 4  pounds  baking potatoes (8 large)
• 3  hard-cooked eggs, grated
• 1  cup  mayonnaise
• 1  tablespoon  spicy brown mustard
• 1 1/2  teaspoons  salt
• 3/4  teaspoon  pepper

Preparation

Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potato and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

Light Potato Salad: Substitute 1 cup low-fat mayonnaise.