5 lbs red potatoes, unpeeled
3 eggs
1/2 small red onion, finely chopped
2 celery ribs, finely chopped
1-2 c mayonnaise
1 T dijon mustard
1 to 2 T milk
dill relish to taste
fresh or dried parsley to taste
salt, pepper, and sugar to taste
Cover the potatoes with water and boil until fork tender. Drain (save the potato water for bread) and chill. While the potatoes are cooking, hard boil the eggs, drain and chill. While the potatoes and eggs are chilling, cut up the onion and celery. Last of all, prepare the dressing: combine the mayonnaise, mustard, and milk. Cut up the potatoes and eggs, and combine with the onion, celery, and dressing. Add the dill relish, parsley, salt, pepper, and sugar to the salad to taste. This was Grandma Burbank’s potato salad recipe, which she got from her best friend, Carol Kershner.
