Potato Salad

With barbecue season in full swing, here’s a sure-to-please side dish for your next back yard get together. This is an old, handed-down German recipe. There’s a secret step for folks who say they don’t like onion in their potato salad. They’ll never know that this salad has onion in it, and what they don’t know won’t hurt them!

I got it from my mom, Molly, who got it from old friend, the late Melvin Menking. This will serve six.

Ingredients:

• 6 medium-size russet potatoes
• 2 cups mayonnaise
• 1/2 onion (chopped fine)
• 3 eggs
• 1/2 cup chopped dill pickles (or, just dill relish)
• 1/4 cup chopped pimento (optional)
• salt & pepper to taste
• 1 tablespoon bacon grease
• 2 cubes chicken bouillon

Thoroughly wash potatoes.

In a large stock pot, cover potatoes & eggs with cool water. Drop in a couple of chicken bouillon cubes. Boil potatoes (skin-on) and eggs until potatoes are done. Poke with a fork; if the potato is soft to the center, it’s done (by this time, the eggs are done too). Drain and set aside.

Sauté chopped onion in the bacon grease until translucent. Set aside.

When the potatoes are cool enough to handle, peel them. Do likewise with the eggs. Dice the potatoes in a large mixing bowl. Chop up the eggs and combine with all other ingredients in bowl.

This dish is always better the second day, after the flavors meld; I like to make it the day before I want to serve it, cover it and place in the refrigerator overnight and serve cold on day two, three, and beyond.