Karen Johnson's Potato Salad

• Russet or Red Potatoes - see below
• Eggs - hard boiled eggs, peeled and chopped
• Onion - finely chopped (I use a food chopper)
• Mayonnaise - Dukes mayo
• Salt / Pepper - (I used onion salt)
• Optional: frozen peas

Scrub potatoes. Put in a large pot, cover with water and boil for ~ 45 minutes. (If smaller potatoes are used they may not need a full 45 minutes.) Boil at a slow boil to keep potatoes from splitting. Try to use potatoes about the same size so that they boil evenly and some won't take longer than others. Take them out and let cool. If you try to cut hot potatoes they will fall apart.

If used red potatoes cut them in to bite size pieces once cool. If russets are used I usually peel them (some have thicker skins) and then cut in to bite size pieces.

In a large bowl put about 1/2 the potatoes, onions, eggs, and spoonful of mayo. Shake salt and pepper on top. Then add the rest of potatoes and eggs. I will add some more onion and mayo. Salt and pepper on top and then (gently) mix it all up. Taste it. A lot of this is personal preference. If you want more eggs, mayo or onion then add more. I don't use a large amount of mayo because when eating the leftovers the next day, a little fresh mayo can be added to it.

My daughter uses red potatoes and adds a bag of frozen peas. Frozen peas can be stirred in and won't mush up. After being mixed in they thaw. (It also adds color.)

As far as amounts I usually have a large pot and cover the bottom of it with the potatoes. Don't like to stack them because as water boils away the ones on top become uncovered and don't boil evenly. If you need to make a large batch then stack the potatoes but have some boiling water available to fill the pot as it boils down. I use medium to large onion as we like onion. I usually use 3-6 eggs depending on the number of potatoes; once again, personal preference.

Good for a couple days after making.