Opa's Potato Salad

I have so many memories of summertime traveling from Texas to Utah and visiting Omi and Opa. While we were there, Omi always took us to the park; sang to the monkeys and gave us "tea parties" in the backyard. Opa always made his Potato Salad for us. Since it is kind of a "by taste recipe", I have tried to get as close as I can to recapture those memories. (I will tell you that if you want it to taste like Opa's you have to use the brand names that are specified for the recipe.)

Opa's Potato Salad

6 heaping Tbsp Best Foods Mayo

1 tsp Grey Poupon Dijon mustard

1 tsp Rice Vinegar

1 tsp water

1/2 to 1 tsp salt

1/2 tsp pepper

2-3 shakes of Maggi

8 small Yukon gold potoates or white potatoes

2 dill pickles, seeded and diced

1/4 cup sweet onion, finely chopped

3 hard boiled eggs, peeled and roughly chopped

3 Roma Tomatoes, seeded and chopped

In a large pot, boil potatoes with skins on. The cooking time depends on the size of the potatoes. When you insert a fork, you should have some resistance towards the middle. Basically you want them done, but not mushy. In a large mixing bowl combine Mayo, mustard, vinegar, water, salt and pepper and Maggi. (When I said heaping TBSP for the Mayo I am talking about the large spoons (grown up spoons is what we call them at our house), not the measuring spoons, same with the tsp for the mustard.) Stir to combine. (You should taste a hint of the dijon flavor but not too much) Add pickles, onion and hard boiled eggs. (I put the eggs in tap water, bring it to a boil on the stove, cover it and turn off the burner. Let it sit for 10 minutes and they will turn out perfect everytime.) After the potatoes are boiled, allow them to cool and then peel and chop into bite sized pieces. Lastly add the tomatoes. It is really important to take the seeds out first and also to add them last or it will turn the sauce pink. Enjoy!