Scale

3 pounds of red potatoes, quartered with skins left on

4 large fresh eggs

3/4 cup mayonnaise

1 tablespoon regular prepared mustard

3/4 teaspoon sea salt

1/2 teaspoon black pepper

Place potatoes in a large pot and fill with water to about two inches over potatoes.

Boil until potatoes are almost tender.

Add eggs to the pot near the end of boiling time to allow them to cook for 8 minutes with potatoes.

When potatoes are tender drain them and the eggs.

Let potatoes and eggs cool to touch then peel eggs and dice eggs and potatoes into bite-size pieces.

Add mayonnaise, mustard, salt, and pepper stirring lightly as to not mash the potatoes.

Serve immediately or store in the refrigerator until later.

I, like many gumbo eaters, add the potato salad directly into my bowl of gumbo. I like the taste, and it saves on dishwashing!

Keywords: potato salad, plain