1lb potatoes – cubed and boiled (try Sam Griffiths’ or any other locally grown, fresh potato)
Half a medium onion – diced and raw
2 dill pickles or pickled gerkins – diced into small pieces
1 to 2 tablespoons mayonnaise
Seasoning to taste
1 teaspoon of American or Dijon mustard – optional
2 boiled eggs
1. Mix the ingredients together, using the mayonnaise to bind them.
2. Cut into the bolied eggs into 12-16 sections (organic or free-range eggs supplied by local farmers will give the best taste). Mix with the potato salad.
3. Serve cold.