Salad Recipes: Potato Salad by Recipe Cottage

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	Potato Salad

		5 lb. bag of potatoes 1 lg. jar of Vlassic Kosher Dills, whole 12 large eggs Medium jar of mayonaise Red wine vinegar, to taste Celery salt, to taste Onion salt, to taste Garlic salt, to taste Hardboil eggs Meanwhile, clean potatoes. Slice potatoes into quarters and then slice into medium-sized wedges. Immediately put into large pot of water as you slice them to keep them from browning. Boil potatoes until translucent and soft (test with a fork), around 15 minutes depending on how thick you cut the slices. Chop the pickles into small pieces. Peel and chop the eggs into small pieces. When the potatoes are done, drain and rinse them until room temperature. Dump into large mixing bowl and add the pickles and eggs. Add most of the mayonaise. Add vinegar and salts to taste. Mix until thoroughly blended. Add more mayonaise, vinegar and salts as needed Note: Be careful on the seasoning, if you overseason it, it will still be good, but you and your guests will need a gallon of water to drink. Also, if you have had any alcohol to drink before or during making this, the alcohol will deaden your tastebuds! It's OK to moderately season it, put it in the fridge and then season it some more in the morning. Chill overnight. Enjoy!