This should be titled "How I Make Potato Salad" because Aunt Bea didn't use a recipe with measurements. Boil 4 large russet potatoes Boil 4 eggs (I use more because I like more egg in my potato salad) When cooled, peel potatoes and eggs and chop into bite-sized pieces. Chop sweet pickles (as many as you like) and add to the potatoes and eggs. Add mayo (I use Miracle Whip), I just eyeball it to see what I think will coat everything well. Go light because you can always add more if needed. Add mustard (about a Tablespoon, or more if you like) Add salt and pepper to taste. Add a little pickle juice to moisten. Aunt Bea added about a Tablespoon of sugar but since the pickles are very sweet I do not add sugar. Mix all. Taste to see if anything needs adjusting. * If you like your potatoes chunky then you can set it in the fridge to chill before mixing. If you want them a little more "mashed" then you can mix it while its still warm. ...
None of these recipes are my own, but a collection of foods I love from family and friends.