By Popular Demand

I just want to apologize for being a slacker on the potato salad recipe, or being a slacker period. I know I've had many ask for it the last two months and I haven't posted. Sorry I didn't do it in time for the Fourth of July, but hopefully you can use it for Pioneer Day? This salad is very special in my family. Mike will not eat potato salad except for this one, and it’s all of our favorites. I have never measured the ingredients out since it's all in my head (same reason I haven't posted the recipe for empanadas), but this is my best guess. Read the whole recipe before you begin.

Lily's (my mom) Potato Salad

6-7 cups of salted cooked peeled potatoes (boil them whole, peel first to avoid headache)
1 ½ (about) cups of peeled chopped steamed carrots (I use four carrots and steam the whole)
¾ cup chopped green onions
¾ cups of chopped celery
6 hard boiled eggs quartered or cut in six parts lengthwise
1 cup mayonnaise (you could add more if you like)
3-4 Tblsp. mustard (I use regular and brown together)
2 cans of black olives drained
¼ - ½ cup of vinegar
Salt to taste

Boil peeled potatoes in salted water until fork penetrates, but they are still firm. Steam carrots (I steam them in the same pot above the boiling potatoes). Start hard boiled eggs at this time. When finish, I drain the potatoes and eggs, and put them all (carrots too) in the freezer until cooled. I get the other ingredients ready while the potatoes, carrots and eggs are cooling. Chop up green onions and take the whites of the onions (and green if you like) and soak in the vinegar for about 10 minutes or more. This is so the onion taste isn’t so strong and it also gives it a tangy taste. In a large bowl add potatoes (quartered lengthwise chopped in ½ inch pieces) and chopped carrots and mix with mayonnaise and mustard and salt to taste. Add green onions (with vinegar and green parts), celery, olives and mix. Add hard boiled eggs, I usually cut them smaller than quartered lengthwise). If it still seems too dry add more mayonnaise or a little milk (sometimes I use the juice from olive can). Enjoy now or later!

It might start to mush, some of the potatoes will be too soft, it's okay it's supposed to be able to clump up a little bit. It will keep for only four to five days because of the hardboiled eggs. If you have a little more or less than what the recipe calls for, don’t worry. I never make the same salad twice! You just kind of have to guess how many potatoes will make six to seven cups and I always end up with more; it still tastes fabulous. Let me know if you have any questions.