Just Speaking Out: Homemade Potato Salad

    The Potato Salad Recipe that my family, and friends,  have asked for many years to have.

1. 1.Potato's 8 to 12
2. 2.Onion about a quarter of a small white or yellow onion.
3. 3. Mayonnaise, or Miracle Whip, Lite or full flavor. About 8-10 tablespoons.
4. Kosher Dill Pickles, about 5 depending on whether your guest like them, or depends on personal taste.
5. Half a dozen peeled and sliced hard Boiled eggs.
6. (1)  A small jar of pimentos. 7. A half teaspoon of horseradish this is optional. 8. At least 2  tablespoons of white pepper. 10. About 3 tablespoons of ground fresh dill. 11. Mustard 4 tablespoons of any type that you chose, although I do not suggest honey mustard. 11. A small finely diced garlic glove. 12. And about 2 teaspoons of paprika. 13. Garlic Salt (optional). 14. Bacon (optional).

             Wash the potatoes then boil them with the skin intact, after the potatoes are fully boiled,  rinse them, set them in the refrigerator for about an hour and pull the skin off. Run them under cold running water while doing this.  Slice the hard boiled eggs and potatoes.  Mix them together in a large bowl. Dice the pickles and place them in with the potatoes and eggs, chop the onion and add these in also. 

          Next add about 8 tablespoons of mayonnaise. Then add about 4 tablespoons of mustard more or less depending on the taste buds. Should the consistency of the mixture look or seem a bit dry, add a little bit of the juice from the pickles, not to much though it will make it to thin! Add the garlic and white pepper, you can also use ground or regular black pepper. Then add the pimentos, the garlic salt also adds just a little more flavor.  Sometimes adding about about 2 teaspoons of garlic salt. Mix all of it really well together in the large bowl.  Sprinkle a little paprika on the top and a little of the fresh dill for the garnish look . 

      Personally, I like the little zest that the horseradish adds.  Occasionally, I will add a piece or two of fully cooked bacon, crumble it into the potato salad after it has cooled. One little key secret to making a good potato salad is to cook the potato's so they are very soft, and fully cooked. This makes  the potato salad easier to mix and a little more moist to eat. Cool the potato salad covered in refrigerator for about an hour, or two. Then once it has cooled completely, it is ready to eat.