Potato Salad
Michelle, California

• Eggs

• Potatoes

• Celery

• Dill Pickles

• Green Olives

• Onion

• Mayonnaise

• Mustard

• Salt & Pepper

I use equal amounts of eggs and potatoes. I boil both, let them cool. 

I cut up some celery, pickles, green olives, and onion. Then add mayo, a bit of mustard, a pinch of salt and pepper to taste. 

The longer it sets in the fridge, the better it tastes.

Other than that we will have ham and asparagus with melted butter and a pinch of salt.