I've always loved Harriet's potato salad and was thrilled when she included the recipe in the Wilson Family Cookbook. I usually half the recipe for our small family, but the full recipe would be perfect to bring to a family reunion or party.
5-6 medium potatoes boiled or baked until tender
4 hard boiled eggs, peeled and finely chopped
1 cup finely chopped celery
1/4 - 1/2 cup finely diced purple onion, to taste
1/2 cup minced dill pickles
1/4 cup minced sweet pickles
1 tsp. salt
1/2 tsp. pepper
1-2 cups mayonnaise (NOT miracle whip)
1 tsp. yellow mustard
Peel and finely chop warm potatoes (they seem to soak up the flavors better when they're warm). Add finely chopped eggs. Add remaining ingredients and mix thoroughly. The size of the potatoes will determine how much mayonnaise you use. Refrigerate until chilled.