• 4-5 cans of potatoes
• 4 boiled eggs, cooled and peeled
• a splash of white vinegar
• salt
• onion powder
• mayonnaise

Slice up and drain the potatoes in a colander, and put in a big pot, then warm them (no water in pot!). In a separate bowl, put the egg yolks and mash them a little.  Add a splash of vinegar and stir. Transfer that yolk mixture into the pot with warm potatoes.   Add salt (to taste) and the chopped up egg whites, and mayo.  Use your eye to decide how much mayo.  Carefully stir it.  The light yellow color comes from the yolks – no mustard in the salad.   It’s mild and creamy.

You can add relish if you’d like.  My mother in law doesn’t. This is the basic, simple recipe.  Serve warm or chilled.

The Potato Salad Trick that Jodi got from her mother-in-law (Murphy’s Mom) is…
Used CANNED potatoes.  Yes, Jodi was also hesitant at first, but it saves so much time and is still delicious! You warm the potatoes in a pot and then drain the water and make the potato salad!