Easy Potato Salad
5 lbs Russet Potatoes
1 Small Yellow Onion, diced
5-8 Dill Pickle Spears, diced
1 c Mayo
4 Tbsp Yellow Mustard
Salt and Pepper, to taste
Peel and cube the potatoes, then add to a large pot of water. Bring to a boil and cook until potatoes are tender.
Drain and add cooked potatoes to a large bowl. Mash the potatoes and stir in mayo and yellow mustard. Season with salt and pepper to taste. Stir in pickles and onion.
Chill until ready to serve.
To pack in a cooler, store the potato salad in an airtight container. Surround with ice until ready to serve.
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