Potato Salad

My daughter-in-law always said I made the best potato salad and asked for the recipe.  Well, there was no recipe!  I could tell her what was in the potato salad but I never measured the ingredients!  Often, at a family gathering, I would mix it together and then have one of my boys taste it.  "Just right", "You need more salt", "More pickles". . . were common responses!

As much as I think my "recipe" is the best, this one is even better!  It comes from one of my many Southern Living cookbooks.

4 lb. Yukon gold potatoes
3 hard cooked eggs, peeled and grated
1 cup mayonnaise
1/2 cup diced celery
1/2 cup sour cream
1/3 cup finely chopped sweet onion
1/4 cup sweet pickle relish
1 tablespoon spicy brown mustard
1 teaspoon salt
3/4 teaspoon freshly ground pepper

Cook potatoes in boiling water to cover, about 40 minutes, or till tender.  Drain and cool for 15 minutes.  Peel potatoes and cut into one inch cubes.

Combine potatoes and eggs

Stir together mayonnaise and next 7 ingredients.  Gently stir into potato mixture.  Serve immediately or chill 12 hours.

And for a really special presentation, sprinkle crumbled bacon over the salad just before serving.