Potato Salad

• 10-12 red potatoes diced and peeled (figure 1&1/2 to 2 potatoes per person)

• 6 eggs

• 3 heaping tbs. mayonnaise

• 1 – 2 tsp mustard

• cup of tap water

• salt and pepper to taste

Place eggs in a medium – large pot , add water to the eggs and add enough to cover about 2 inches above the eggs. Place pot on stove over a high fire. Boil with a rolling boil for about 5 minutes then gently add potatoes to the boiling water. Continuing boiling eggs and potatoes for 8-10 minutes or until potatoes or cooked. Remove and drain. Set eggs and Potatoes on a flat tray and allow to cool to room temperature. DO NOT RINSE POTATOES. In a Mixing bowl, place 4 of the egg yolks in bowl and smash with a fork. Add Mayonnaise and Mustard to the yolks and mix well. Add tap water a little at a time to mixture until the mixture starts to lose the yellow tint and starts to take on a whiter tint. Salt and Pepper to taste. Add in the rest of potatoes and chop the remaining two eggs into the mixture and stir all together. Enjoy!