Potato Salad

• 3 potatoes
• 4 hard eggs
• 1 roma tomato
• 1/4 red onion
• 2 celery stalks
• 1/2 bunch of green onions
• 3/4 cup of mayo
• 1 tablespoon prepared yellow mustard
• 2-4 mini dill pickles
• salt and pepper to taste

You know me, I'm barely ever prepared for recipes.  So I'm going to type this up like you aren't either.  If you were a perfect person, you would have 3 potatoes cut into bite size pieces and boiled; 4 eggs boiled and de-shelled (is that even a word?).  But I'm definitely not a perfect person...are you?

Peel and dice the potatoes into bite size pieces. Bring a 4 quart pan with 2 quarts of salted water to a boil.  Add the potatoes and let them boil for 5 to 7 minutes.  Take a fork and sample the potatoes - because the potatoes need to be done perfectly since they are the key players.   Put them in a large storage dish until you complete the next steps.

Boil the eggs.  (I followed Martha Stewart's directions, HERE.)  Peel and dice the eggs once you can handle them.

As the eggs are boiling, dice the tomato, dill pickles celery, onion, and green onions. Place all of these diced items (plus eggs) into the potato storage dish.  Add the mayo and mustard.  Gently stir the ingredients until the mayo and mustard are well combined. Be sure not to mash the eggs or potatoes.  Season with salt and pepper.

You can serve immediately which I did because the husband was drewling over the salad.  Or you can chill it. 

It makes about 4 cups...and if yours turns out to be 5, be excited.  Be very excited.... just make sure to get your "fat" pants out.