Potato Salad

Since potato salad is one of those more time-intensive salads, I don't make it often. But this time of year, right after Easter, when we've colored lots of hard-boiled eggs, it's a nice addition to dinner. (Source: my Better Homes & Gardens Cook Book, p. 462--modified according to my family's taste.)

Potato Salad
Yield: 12 side-dish servings

6 medium potatoes (2 pounds)
1 1/4 c. mayonnaise or salad dressing
1/2 tsp. salt (preferably Real Salt)
1/4 tsp. black pepper
1/3 c. chopped onion (1 small)--or diced green onion (adds great color, as well as flavor)
1/2 c. chopped dill pickles
6 hard-boiled eggs, coarsely chopped

Boil potatoes in skins. Hard boil eggs. Allow both to cool (I like to cook them a day ahead of time when I can).

Peel and cube potatoes. Peel and coarsely chop eggs.

For dressing, in large bowl combine mayonnaise, 1/2 tsp salt, and pepper. Stir in onion and pickles. Add potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours (not required, but chilling does allow dressing to soak in better and enhance flavors).