A ridiculously simple potato salad.
In my childhood there were many foods that I simply refused to touch, usually because they constituted of at least eighty-five percent mayonnaise or were some strange vibrant hue I’d only ever seen on the Simpsons. I also absolutely hate miracle whip, sweet pickles and any other sugar heavy way of ruining a good thing, which is what many a southern belle uses in her family recipe. As I got older I realized that food didn’t have to suck just because other people didn’t know how to make it the particular way that I liked it. Thankfully my mother waited the customary fifteen years before ever trying to serve me potato salad again and as it turns out not only do I really love potato salad, but I love my mothers recipe.
This recipe couldn’t be an freaking simpler. Boil your potatoes and your eggs until they’re done to your satisfaction. Remove them of their casings and then cut all of your ingredients into roughly equivalent pieces. Add your mayo and mustard and stir everything around. Season to taste and serve.