Deli Potato Salad

I worked at a deli for a few years through high school and learned to make this yummy potato salad. I don't really have exact measurements for everything since I was used to making it in bulk, but it's pretty easy to figure out as you go. Perfect as a side dish for your next summer BBQ!

Deli Potato Salad

6-8 red potatoes

2 eggs, hard-boiled

1 cucumber

mayo

mustard

salt, pepper, and dried parsley

Cut the potatoes in half (or more if they're big--just so they'll cook faster), and boil in water until fork tender. Drain and let cool, then peel the skins off using a knife. It's easier to take the skins off this way after they cook than using a peeler beforehand. Place all the peeled potatoes in a large mixing bowl and using a knife, cut through the potatoes chopping them into smaller pieces. Next stir in mayo and mustard to taste. I start with a couple big scoops of mayo, then add some mustard. Some people like their potato salad more runny; I prefer mine more dry so it's a matter of taste. Chop up the hard-boiled eggs and add. Peel and cut the cucumber in spears, then smaller chunks (sounds tasty, but that's the best way to describe it--you don't want the pieces too small)! Continue to add the remaining ingredients: salt, pepper, dried parsley, and more dressing as needed. Enjoy!