Potato Salad

My friend, Megu, asked for an American Potato Salad recipe. Not like Japanese potato salad, with fruit in it (which my mother absolutely loves, by the way), but one with pickles and eggs in it - like I happen to make! I hope it reminds you of your university days in the States, Megu! The day she asked for a recipe, I had been pondering how to use the last three potatoes and the egg in the fridge! Great inspiration, Megu!

Potato Salad

3 potatoes (in Japan I always use the Mekuin? ones because they are so easy to peel and don't dissolve in the water.)
1-2 hard boiled eggs
2 Tbsp. yogurt or mayo (we never seem to have mayo, but my Mom uses it!)
1 Tbsp. yellow mustard straight out of the bottle
2 heaping Tbsp. relish (you could cut up sweet pickles, or you could buy relish, or you could make my homemade relish. Mmmmmm.)
2 Tbsp. pickle/relish juice.

Peel and cut the potatoes up into large chunks (6 pieces or so per potato). Boil them in salted water. This is also a "point". Potatoes and eggs need a lot of salt, but not too much. A recipe book I consulted recommended 1/2 tsp. salt per cup of water. I tried it, and it turned out perfect. At the same time, boil your eggs. Now comes a major difference between American families' potato salad, I'm told. Some people cut their boiled potatoes into big chunks. Others mash them. I use a potato masher, but only crush each piece of potato and boiled egg once with them. So, they are in small chunks.

Mix the dressing ingredients together and toss the salad gently. Refrigerate before serving.

When Ryu tasted my Mom's potato salad, he said, "Yours tastes just like it!" So, I guess it is an authentic American recipe! HAHAHAHA!