Potato Salad/Macaroni Salad/Deviled Eggs

This recipe comes from my dad’s side of the family, in fact the bowl in the photo above used to belong to my great aunt, and I call it the potato salad bowl. This is a staple at BBQs, and is occasionally served with fried chicken if it’s too hot for mashed potatoes. It is very similar to our family’s favorite macaroni salad which is always a popular treat. As long as you’re looking at these ingredients, I will also share the best damned Deviled Eggs recipe you’ll ever eat. You’ll never even want to look at the store bought kind again after tasting these. Even people who don’t typically like Deviled Eggs will be popping these like candy after a first bite.

Ingredients: (all ingredients measurements are to taste; this recipe is for roughly 5 lbs of potatoes)

Boil Potatoes until they are thoroughly cooked
2 – 3 Sweet Pickles, diced
2 stalks celery, diced
8 hard boiled eggs
2 cans olives, chopped
2 cups mayonnaise (minimum)
1 Tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon pepper
½ teaspoon paprika

Instructions:

Cook, drain, and allow potatoes to cool
Chop cooked potatoes into bite sized cubes
Add rest of ingredients (except paprika) and mix until it reaches desired taste/texture
Sprinkle paprika on top for decoration

Macaroni Salad

Ingredients: (all ingredients measurements are to taste)