Aunt Bea's Potato Salad

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.

* I use my Instant pot to cook the potatoes and eggs. If you do, peel and chop the potatoes before cooking

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