The Best Potato Salad Ever

Quite frankly, I have no idea where this potato salad recipe originated from as I learned how to make it from my mother. We've served it for Easter, Thanksgiving, and Christmas for as long as I can remember. I have never seen or tasted any potato salad like it, but it is certainly the best potato salad I've ever had. Keep in mind the measurements are approximate, so feel free to add more as less as your palate dictates.

Here's what you'll need:

White Potatoes, one 5 lb bag

3 Tablespoons Mayo (plain yogurt can be substituted)
3 Tablespoons Mustard

3 chopped eggs (hard-boiled)

1 cup chopped pickles

1 cup sliced green olives

1/2 cup diced bell pepper (can be green, red, or yellow)

A splash of apple cider vinegar

Bake the potatoes, naked, in the oven at 400 degrees until tender (30-45 minutes). Slice the potatoes in half and scoop the potato out of the skin into a large bowl. (If the potatoes are too hot to handle, then let them cool for several minutes after slicing them in half before scooping out the potato) Add the mustard and mayo. Mix well. The potato mixture should be creamy at this point - if it isn't, add more mustard and mayo until it is. ;-) Throw in the chopped eggs, pickles, green olives, and bell pepper. Mix well, making certain to scrape the sides and bottom of the bowl. You don't want to get to the bottom of the bowl and discover a mound of empty potato mash! Add a splash or two of apple cider vinegar, and mix well one last time before serving.