Lorraine’s Potato Salad

If you’re grilling or pic­nick­ing out­side, it should be ille­gal not to have pota­to sal­ad with your sand­wich­es or brisket or hot dogs or whatever.


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  • 8 red or white rose pota­toes, peeled and diced
  • 12 medi­um sweet yel­low onion, chopped
  • 3 hard-boiled eggs, sliced
  • 12 tsp. salt
  • Pep­per to taste
  • About 12 cup mayonnaise
  • Dill pick­le juice
  • Option­al:
    • 2 tbsp. of mustard

Boil the pota­toes for about 15 min­utes; drain and refrig­er­ate them.

Stir a lit­tle pick­le juice into the may­on­naise to thin it out a little. 

Com­bine all the oth­er ingre­di­ents and mix with the mayonnaise.