Recipes

1. Half your potatoes and place them in cold water in a large pot.
2. Boil potatoes for 15-20 minutes or until they are fork tender. This means, if you stick a fork in, they easily slide in. The potato should fall off the fork with a little gravity when pierced.
3. Drain potatoes and let cool slightly.
4. Use a knife to peel off the skin of the potatoes. It should come off easily.
5. Dice potatoes small and add to a large bowl.
6. Add other ingredients to the bowl with the potatoes and toss well.
7. Serve room temperature or chilled.

NOTES:

• Watch your potatoes closely. You do not want to under cook them or your potato salad will be hard. If you boil them too long, your salad will be mushy.
• Don't skimp on the salt. This is your main seasoning and is 100% necessary.
• Add more relish or sugar if you prefer a sweeter potato salad.
• Allow the flavors to meld and let the potato salad sit in the fridge for at least an hour before serving for the best flavor.