Yummy Potato Salad with Garden Fresh Tomatoes

Potato salad was always on the menu for the potluck table at Grieb family get-togethers, and at every family barbeque. The big yellow pyrex bowl filled to the top with goodness was loved by all. Aunt Ida always made a second bowl of the salad so no one went without; even with a second bowl leftovers were seldom.

Potato Salad

Gertrude Haven Grieb

•     7 large russet potatoes
•     4 eggs, boiled and peeled
•     1 Tablespoon onion powder
•     1/2 teaspoon garlic powder
•     1 3/4 cups mayonnaise
•     4 Tablespoons yellow mustard
•     5 Tablespoons bread and butter pickle juice
•     Salt and Pepper to taste

Directions

Boil potatoes in skin until fork tender, drain and peel.  While warm cut into cubes. Peel and chop boiled eggs. Meanwhile, as potatoes and eggs are boiling, mix together onion, garlic powder, mayonnaise, mustard, pickle juice, salt and pepper to taste. Mix dressing with chopped eggs and warm potato cubes until combined. Chill for at least an hour before serving.