Toni’s Potato Salad

  • 8 medium red or Yukon potatoes – enough to fill a foil pan
  • 2 bunches of green onions
  • 1/2 teaspoon salt
  • 1 quart Best Foods mayonnaise
  • 1/4 cup of milk or more
  • 1/4 cup hamburger pickle chips or more
  • 2 or 3 Tablespoons French’s yellow mustard
  • 6 eggs
  • paprika
  1. Cook potatoes about 35 minutes– don’t over cook.
  2. Check the biggest one with a knife.
  3. Flush boiling water from potatoes with cold water and cool them down about 30 minutes to an hour.
  4. Drain
  5. Cook eggs in boiling water 10 minutes.
  6. Flush boiling water from eggs with cold water and cool them down for about 30 minutes to an hour.
  7. Drain
  8. Dice hamburger pickle chips.
  9. Dice green onions.
  10. Mix salt, milk, mustard, and mayonnaise to make sauce.
  11. Peel potatoes and eggs.
  12. Cut potatoes into cubes. [rinsing might help keep them separated]
  13. Slice eggs with egg slicer.
  14. Mix four sliced eggs, sauce and cubed potatoes.
  15. Make sure that all of the potatoes have been covered with sauce
  16. Cover top with two sliced eggs.
  17. Sprinkle with paprika.