Simple Potato Salad

Dice 8 large white potatoes into bite-sized cubes. Place in a large pan of water, bring to boil and cook until they just become soft. Do not overcook or the potatoes will mush when mixing. Boil eggs simultaneously until yolk is completely cooked. Drain potatoes and eggs, and set aside to cool.

Dice peppers, onion, celery, and dill pickles, and the de-shelled, cooled boiled eggs. Combine chopped ingredients in a large bowl with cooled potatoes. Mix in mayo and mustard and add ground pepper to taste.

Notes: you must wait until potatoes are cool so they don’t “mush” when mixing. I personally feel that Miracle Whip gives the potato salad more flavor than mayo, but feel free to use your preference. Two cups of mayo may or may not be enough or too much. I don’t like to make my potato salad super creamy so that the potatoes and veggies are drowning, so I adjust as necessary. You can adjust slightly to your taste. Allow to chill a little in the refrigerator for about 30 minutes so flavors meld before serving.