Potato salad

With my mom out of town, I couldn't call her up and chat about recipes yesterday. We kept it simple and decided on make your own sub sandwiches, chips and dip and potato salad (since it went over well when we went of for BBQ a few weeks ago). I thought to grab my Joy of Cooking from storage and it didn't let me down.

2 pounds potatoes, new or waxy potatoes like Yukon gold, Russets can get kind crumbly (and they were)
3/4 c. mayo (we used light though you could use some sour cream or even plain yogurt for some of it too)
2 tbs milk

a little finely chopped red pepper *
4 sweet pickles finely chopped, relish or home made pickles work as well
1 small finely chopped onion (a little less volume than the red pepper)

a little pickle brine is tasty too
*original recipe called for finely chopped celery 


Peel the potatoes and then cut into cubes and cover with cold water, boil until done about 15 minutes.
Drain 
Mix together the mayo and milk then add seasonings (salt, ground black pepper, onion or garlic powder).  This last time it was missing something so I added some pickle brine and it was a great addition.
Toss the potatoes with the celery, pickles, and onions.
Pour the dressing over top and stir gently to combine.
Should be made and refrigerated 2-3 hours before serving.

Toddler review-
Little man took a few bites but not much more. The girls said they liked it and ate a decent amount.