Potato Salad.....best when served shared.

Miss Valerie's Potato Salad (a friend of mine from New Orleans!)

You'll need:

5 lbs of potatoes (I use Yukon Gold or Red Bliss, but ANY kind will do!!)

8 eggs - hard boiled - chopped (if you like it egg-y, 6 eggs if you don't!)  

Hellman's mayonnaise - enough to make it the RIGHT consistency....that's an italian measurement.

2 tbsp Yellow Mustard

1/4 cup "Sandwich Spread" - found in the mayonnaise aisle (Blue Plate is the best - but we only have Cains in BOSTON!)

1/2 bunch Green Onion (just the green part, chopped finely)

Salt and Pepper (and sometimes I use a little PAPRIKA!  no flavor, but a nice touch)

3 tbsp Sweet Pickle Relish (said with a southern accent) 

Boil the potatoes until soft with the skins on!  I'm not sure why it makes it better, it just does.  As soon as they are done, drain the water and peel them as soon as you can.  (they are hot, so be careful) After you peel them, chop them up in the bowl (i start to chop them in my hand).  They almost appear to be mashed....but that's ok!

Mix everything together.  Cover and put in the fridge.

Before you serve it, you may have to add a little more mayo.