This was always a family-party favorite. She maintained that adding the mayonnaise while the potatoes were still warm and letting them sit out for the afternoon was the key to a good potato salad. You'll have to judge yourself whether you want to do that or not!
Ingredients:
8 medium-sized russet potatoes
1/2 cup mayonnaise
4 green onions, sliced OR
1 small red onion, chopped
1/3 cup sweet pickle relish or chopped sweet pickles
Salt and pepper to taste
Method:
Boil the potatoes in their skins until tender, about 20 minutes.
Cool til able to handle them and then peel.
Cut them into chunks and toss them with the mayonnaise while still warm.
If you feel comfortable with doing so, leave the potatoes out for several hours to absorb the mayonnaise.
Add remaining ingredients and toss well.
Refrigerate overnight.
Serve the next day.
