This is my family's favorite potato salad recipe. Leftovers are great for lunches.

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Name: Bam's Chunky Potato Salad
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 3 medium Potatoes cut in bite size chunks; 2 eggs Eggs Hard boiled and roughly chopped; 3 heaping tablespoons Prepared mustard; 2 Heaping tablespoons Hellmann's Real Mayonnaise; 2 tablespoon milk; 12 slices Vlasic Zesty Bread and Butter pickle slices roughly chopped; 3 tablespoon Onion finely chopped; salt to taste; freshly ground black pepper to taste

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INGREDIENTS

3 medium Potatoes ; cut in bite size chunks
2 eggs Eggs ; Hard boiled and roughly chopped
3 heaping tablespoons Prepared mustard
2 Heaping tablespoons Hellmann's Real Mayonnaise
2 tablespoon milk
12 slices Vlasic Zesty Bread and Butter pickle slices ; roughly chopped
3 tablespoon Onion ; finely chopped
salt ; to taste
freshly ground black pepper ; to taste

INSTRUCTIONS

Peel, wash, and dice the potatoes, and put them in a medium saucepan. Cover the potatoes with water, and bring them to a boil. Once they boil, keep a close eye on them. You want them firm. If they get too soft, they will break apart when you are combining them with the remaining ingredients. When they are done, drain them, and rinse with cool water, so they will stop cooking. This step is VERY important.

While the potatoes are cooking, whisk mustard, mayonnaise, milk, salt, and pepper together in a medium sized bowl. Add the eggs, pickles, and onions, and stir to mix. Stir in the drained potatoes, mixing well. Cover and refrigerate for an hour or more. Serve cold.

NOTES

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Bam's Chunky Potato Salad

3 medium Potatoes cut in bite size chunks
2 eggs Eggs Hard boiled and roughly chopped
3 heaping tablespoons Prepared mustard
2 Heaping tablespoons Hellmann's Real Mayonnaise
2 tablespoon milk
12 slices Vlasic Zesty Bread and Butter pickle slices roughly chopped
3 tablespoon Onion finely chopped
 salt to taste
 freshly ground black pepper to taste

Peel, wash, and dice the potatoes, and put them in  a medium saucepan. Cover the potatoes with water, and bring them to a boil. Once they boil, keep a close eye on them. You want them firm. If they get too soft, they will break apart when you are combining them with the remaining ingredients. When they are done, drain them, and rinse with cool water, so they will stop cooking. This step is VERY important.

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Chill before serving.
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Peel, wash, and cut potatoes into bite sized pieces. Chop onion, pickles, and eggs, and set them aside.
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Boil the potatoes, but don't let them get soft. Check them often.
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While the potatoes are cooking, make the dressing, combining the mustard, mayonnaise, milk, salt, and pepper. Whisk the ingredients until they smooth and creamy.
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When the potatoes are done, drian them and rinse them with cold water.
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Mix the potatoes with the dressing, stirring gently. Add the pickles, onions, and eggs, and continue to stir gently until well blended. Cover, and refrigerate for at least one hour. Serve cold.
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Nutrition

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Serving Size: 1 Serving (130g)
Recipe Makes: 6

Calories: 137
Calories from Fat: 47 (34%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 2.4g
Cholesterol 62.1mg		19 %
Sodium 50.3mg		2 %
Potassium 475.3mg		13 %
Total Carbohydrate 19.1g		6 %
	Dietary Fiber 2.4g	10 %
	Sugars, other 16.7g
Protein 4.1g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 137

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