How to make the best potato salad with egg

Peel, slice and dice the four potatoes into 3/8” - 1/2" cubes. Put the potatoes into a saucepan large enough to allow covering them with approx. 1" water.

Bring the potatoes to a rolling boil until they're easily cut with a fork. Immediately remove from heat, drain and refrigerate until cold.

Hard boil, cool, peel and coarsely chop the eggs. Refrigerate.

Finely dice the sweet baby gherkin pickles and 4 ribs of celery (approx. 1/3 cup). Set aside.

In a large mixing bowl, add the potatoes, eggs, celery and pickles. Add the remainder of the ingredients. Using food-safe gloves, mix all ingredients thoroughly by hand.

Hint: Start with 1 1/2 cups of mayonnaise, then add more to achieve desired consistency and flavor.

Chill for a couple of hours, then enjoy the finished product! Feedback will be appreciated and questions gladly answered!!