Judd Potato Salad

Ask a Judd. There's only ONE way to make potato salad. I'm about to tell you how. The moment you deviate from this recipe in the slightest, whether it's to add a few pickles, or a little mustard, or to use Miracle Whip (Heaven Forbid) instead, it is no longer Judd Potato Salad. That is all.

Judd Potato Salad

13 potatoes (russets are fine)
14 eggs
1 bunch of green onions
about 1 1/2 teaspoons salt
Best Foods Mayo (no substitutions. The kind with the blue lid.)

I'm giving these amounts because I just made this tonight and they are fresh in my mind, but the rule of thumb is this: Cook one potato and one egg for every person you are serving, plus one more egg, and eyeball the green onions, salt, and mayo. Also, this potato salad is best when it is made the night before you will serve it.

Cook the potatoes in boiling water (skins on) until soft but not falling apart. Let cool. Peel and finely chop. Hard boil the eggs, peel and finely chop. ("Nobody likes a big bite of egg," says Merrilee.) Chop the green onions and combine with potatoes and eggs in a large mixing bowl. Sprinkle with salt, and stir in mayo. Cover and refrigerate overnight.

For the amount of potatoes and eggs listed above, I used most of a 30 oz. bottle of mayo- maybe 3/4 of it. Add the mayo a little at a time because there is no going back. If you get too much, you are in trouble. Also, I find that this salad grows a little more salty as it sits overnight, so go easy. You can always add more before serving.