Hagan Women Potato Salad

So my Grandma and my Mom have been making this potato salad since I can remember. My grandma was the first I know of to have the recipe and my mom slightly adapted to it. I am kind of picky when it comes to potato salads. I don't like it when they have too much mustard or too many pickles or sour cream or dill. I like simple when it comes to potato salad. This recipe is very easy. I made it for Easter this year.


“Call it a clan, call it a network, call it a tribe, call it a family; whatever you call it, whoever you are, you need one!” —Jane Howard

Hagan Women Potato Salad

Ingredients:

9-10 potatoes (Yukon golds or Idahos are always good)
Mayo (lots to your taste)
1/2 Red Onion
1 tbsp  of chopped dill pickle
1 tsp Spicy Brown Mustard
6-8 hard boiled eggs (6 chopped into salad and 2 sliced on top)
Salt and Pepper (A good amount of salt to taste as you add and pepper)
1 tsp Cider Vinegar
1-2 stocks of celery

First mix the couple of cups of mayo with pickle, mustard, vinegar and add a little milk to thin bit, not too much.
Set aside while you boil the unpeeled potatoes in salted water.
When boiled and cool enough to handle, peel, cut and blend in mayo mixture. (If a little warm, helps favors absorb into potatoes.)
Add eggs and some celery
Add onions.
Hint: Also keep some of the mayo mixture to add right before you serve be cause as it cools in fridge it dries up a bit.
Decorate with the sliced eggs and sprinkle with paprika.
Remember to taste before decorating top and adjust seasoning as needed.

Personal Notes: Grandma Hagan does not add celery. Auntie Ann likes to use a whole dozen eggs.