Take this potato salad to the beach in a cooler, to a picnic, anywhere. Super great for large scale events.

• 6 hard boiled eggs
• 1/2 small onion
• 1/2 red bell pepper
• 3 tbs – yellow mustard
• Medium jar of mayonnaise
• Relish (or pickles)
• Salt/Pepper/favorite seasoning

1. Cut all of the potatoes in half and, in a large pot of water, boil them until they reach the level of tenderness you would like. For potato salad you want the potatoes to be soft but not mushy so that they still hold their shape in the salad.
2. Strain and the potatoes and place in a large mixing bowl.
3. Add 1 cup of mayonnaise to the bowl and mix completely with a soft rubber spatula to coat all of the potatoes. Depending on how large your potatoes were – you may need to use more mayo. Keep adding until the the texture of the potatoes is similar to the picture above.
4. On a cutting board mince the desired amount of red pepper, pickles (or use strained relish) and onions into small pieces and add to the bowl, stirring completely.
5. After the vegetables are taken care of – dice your 6 boiled eggs into pieces and toss them into the bowl as well.
6. The final step is to season the potato salad to your taste using yellow mustard and your favorite combo of multi spices. A favorite of mine is Nature’s Season. I would use around 2-3 tablespoons of yellow mustard for both color and flavor, and Salt, Pepper and Nature’s Season to taste… but season however you would like – adding cayanne powder for heat or a dash of balsamic for a tang!