Makes: 12 cups
Yukon Gold, sweet potatoes, eggs, pickles, mayo, and mustard combined to make one tasty potato salad that everyone will ask for again and again. Not good for your diet, but good for your soul!
medium sweet potatoes
medium yukon gold potatoes
jar dill pickles, chopped (I use refrigerated pickles)
dozen boiled eggs, chopped
30 oz jar real mayonnaise (use as much as you need)
salt and pepper
Put whole sweet potatoes and yukon gold potatoes in large cooking pot, cover with water, add about a tablespoon of salt, cover, and bring to a boil. Once the potatoes are boiling remove the lid and let boil for 25-30 minutes, until a fork easily penetrates each potato. Remove from stove, drain water, and cover the pan with a towel until the potatoes are cool. Once the potatoes are cool remove the peels and cut into approx. 1" cubes. In a large bowl combine the potatoes, chopped pickles, chopped boiled eggs, mayonnaise, mustard to taste, salt, and pepper. Stir well to combine ingredients and taste for seasoning. Refrigerate until ready to serve. This is very much a 'wing it' type of recipe--add ingredients until it looks and tastes the way you want it to. My family likes a lot of egg in their potato salad but you may use less if your family prefers.