4lbspotatoes – any will work, young reds taste the best and are tender
6eggs to hard boil
1.5cupsmayo(you may need more)
pinch dill weed
pinch cayenne powder
salt & pepper to taste
Make the morning or night before you need this to let the potatoes and eggs cool and flavors combine.
Mix together all the dressing ingredients in a small bowl, cover and refrigerate to let flavors combine.
Start a big pot of water to boil, I use my pressure cooker (sans lid). Peel potatoes if you don’t like skins and cut into slightly larger then bite size pieces. Add potatoes to boiling water, let cook about 10 minutes or until they look a little translucent and break apart with a fork (don’t over cook or you’ll have mashed potato salad).
While potatoes are cooking, add eggs to a small or medium size pan, cover with COLD water, set on stove. I cook them about 17 minutes from putting on the stove, or 12 minutes from boiling. I do not add anything to the water.
Drain potatoes, carefully put into large bowl, put into fridge.Every 30 minutes, carefully and with a big spoon, stir the potatoes (bringing the bottom pieces to the top).
When the time is up on the eggs, place the pot in the sink and run cold water over them for at least 2-3 minutes. This should cool them enough to handle. Peel immediately to have the best results. Put the whole eggs in a bowl, then into the fridge.
After 2 hours, chop the eggs, and mix into the dressing. Pour the dressing over the potatoes and mix carefully. The more gentle you are the less potato breakage you’ll have. If it seems “dry”, add more mayo. Let set at least 2-3 hours, covered, in the fridge, then serve.
Amy's Potato Salad was printed from https://owlcreek.ca/2009/03/24/potato-salad/