Classic Potato Salad

5 lbs. potatoes boiled with skin on
9 eggs hard boiled
1 med.  Yellow onion diced
1/3 cup pickle relish
3 cups mayonnaise
4 teaspoons yellow mustard
 Salt and pepper to taste                                             
  paprika                                      
          


Serves 10

Directions…

Boil potatoes  with skins on till tender, drain and fill with cold water to cool potatoes. When potatoes are cool to touch, peel and cut into chunks and place in a large bowl.
Boil the  eggs, peel and dice and add the  potatoes,  add the med. onion diced then add the relish, mustard, mayo and fold together. Salt and pepper to taste. When mixed thoroughly sprinkle with paprika, cover and refrigerate.

Parsley Potatoes

Ingredients:
1 ½ lb -  potatoes, washed, peeled and cut in half for smaller potatoes and into 3rds for large potatoes
2 tbs - butter, melted
2 tbs -  dried parsley
Salt


Preparation:
Boil the  potatoes until tender but firm
Drain and toss the potatoes with the melted butter, chopped parsley and  salt.
Serve warm