1 net bag of new potatoes (2 pounds)
1/2 a medium onion diced (I used a vidalia since that's what I had on hand)
4 or 5 cornichons (or baby dill ghergins - same diff) diced
6 or 7 hard boiled eggs
a heavy cup of mayo (to taste)
a tablespoon or 2 of French's yellow mustard
a 1/2 teaspoon or so of salt
Rinse the potatoes well and put 'em on to boil. Don't cook them too long - you don't want them to fall apart - just long enough so they are cooked.
Cut the potatoes in bite sized pieces.
Cut the eggs so they are just a little smaller than the potatoes.
The onion and pickles should be about the same size dice.
As you cut up the ingredients, drop them in your VBB (very big bowl). Then add the mayo, mustard, and salt. Fold it all together so you don't rip the skins off the potatoes, and separate all the yolks from the whites.
Have a bowl while the potatoes are still warm - cook's treat :)
Put it all in the fridge ASAP so none of those nasty bacteria start multiplying in that warm potato goodness, and it will last as long as there is some left. I've never had it go bad - it gets eaten too fast! Course when Mom made it, it was a double batch and only lasted a couple days.
