Fipps Family Potato Salad

Ingredients

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

Equipment

Directions

1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
2. Stir together potato and egg.
3. Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture.
4. Serve immediately, or cover and chill, if desired.
5. Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.
6. Add 1/3 cup sweet salad cube pickles to potato mixture.
7. Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.
8. Light Potato Salad: Substitute 1 cup low-fat mayonnaise.