JOY’S POTATO SALAD
8-10 medium potatoes, peeled and cut into 1/2-inch cubes
2 hard-boiled eggs, finely chopped
6-8 heaping tablespoons salad pickles
1-1 1/2 cups light mayonnaise
Salt and pepper to taste
Cook potatoes in boiling water to cover 10 minutes, or until fork-tender. Drain in a colander. Combine warm potatoes, chopped eggs and salad pickles. Add enough mayonnaise to bring to desired consistency. Stir in salt and pepper. Cover and chill at least 2-3 hours before serving. Makes 6-8 servings.