Deborah, we don't eat a lot of potato salad, but here is the potato salad recipe that I make. It is very adaptable. If you want it vegetarian - leave out the meat products. Whatever you don't like - don't use it.
Russet Potatoes peeled
Red potatoes chopped with peal on.
Boiled egg/s
At least 3 different kinds of pickles chopped into small bits
Yellow Onion chopped finely
Bacon and bacon grease
Mustard
Mayo
Salt and pepper to taste
Any other spices that you like
1. Cook the russet potatoes as you would for mashed potatoes. Add a bouillon cube or two and let the egg/s boil right along with the russet potatoes. Remove the boiled egg/s and mash the potatoes
2. At the same time, in a separate small pot, cook a few red potatoes diced into chunks with skin on. Just boil them until they are done. Leave them as is - don't mash them.
3. Add both potatoes into a mixing bowl. You can toss in some butter if you want - or not.
4. Cut up boiled egg/s whatever size you like and add to potatoes in bowl.
5. Chop up whatever are your favorite pickles. I like sweet, kosher, and dill most. Add them too.
6. Same with the yellow onion. I like them chopped raw, but you could sauté them.
7. Fry some bacon, chop it up and add it and the bacon grease to the potatoes.
8. Add mustard and mayo.
9. Season it with S&P and whatever spices you want.
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