Potato Salad

• 5 pounds potatoes (peeled, cubed, cooked, and cooled)
• 10 eggs (hard boiled and diced)
• 1/2 c. fine chopped onion
• 2 T. apple cider vinegar
• 1 T. parsley
• 2 t. garlic powder
• 2 t. salt
• 1 T. sugar
• 1/2 – 1 t. pepper
• 1-2 t. dill weed
• 1-2 c. mayonnaise (depending on how soft your potatoes are and how creamy you like it!)

Start with your potatoes at the bottom of the bowl, sprinkle on the eggs, followed by the onion. To get a good even spread of the seasonings, sprinkle them across the potatoes. If you just dump the seasonings into little piles, it doesn’t mix in as evenly.

Chill for at least 2 hours before serving.

I often use red potatoes and just wash them, leaving the skins on. Or the little fingerling potatoes ~ same thing.