German potato salad
The main difference between German potato salad and the 'typical' American potato salad is that this one is made with HOT potatoes and results in a creamier version. It may be served warm, at room temperature or cold the next day.
Begin by peeling and boiling 5-6 whole russet potatoes until fork tender
While the potatoes are cooking assemble the following ingredients;
1 small finely chopped onion
1-2 cloves of fine minced garlic or garlic powder (to taste)
1-2 tablespoons of sweet pickle relish
1 tablespoon of spicy brown mustard
1/2 - 3/4 cups of mayonnaise
2 hard boiled eggs, chopped (optional)
When potatoes are tender, drain, while still hot mix with remaining ingredients in a large bowl. Serve at desired temperate. Be sure to refrigerate any remaining salad as soon as possible after use, serve cold the next day!