I learned to make this potato salad while I worked at Dad's "Pioneer Market" in LaConner. We never used any measurements, so make it to your liking, using the following ingredients:
6 large russet baking potatoes, boiled in their jackets, then peeled and diced
6 eggs, hard boiled, then peeled and sliced
3 large or 6 small dill pickles, diced small
4-6 green onions, chopped
Prepare above ingredients (let potatoes and eggs cool thoroughly) and set aside. To a large mixing bowl, add (remember, all measurements are approximate!):
2 c. mayonnaise (use light if you like)
1/3 c. yellow mustard
1 handful granulated sugar
Stir until well mixed. Add the first four ingredients to mayonnaise mixture, folding them in carefully with a rubber scraper until the salad looks uniform. Add garlic salt and/or pepper to taste, again carefully stirring it in so that the potatoes and eggs don't get mushy. Transfer to a serving dish, sprinkle with paprika, cover and refrigerate. This recipe will make 10-12 regular-sized servings.
Note: Troy doesn't do egg whites, so when I make this for him, I double the eggs and use only the yolks for the salad.
