Potatoes - any kind will do. Buy a 5lb bag and then decide how many you want
Eggs - about 3
Mayo - I prefer light but go full blast if you want
Mustard - yellow
Cream or milk
Step 1: The night before preferably or early in the day, boil potatoes and eggs. In case you don't know what they look like, I've included pictures below. I used about 7 medium potatoes. The "recipe" calls for 5 lbs. Um, yeah. I like my salad more "saucy" so I use less potatoes. Give both a whirl and let me know what you like better. Also, boil extra eggs and then use them for yummy egg salad later. Number one because it's delicious for lunch, number two you always need more mayo in your diet and three it can annoy your co-workers. The recipe only calls for about 3 eggs. More if you really like eggs. Store overnight in the fridge.
The next day (or later the first day) get a really big salad bowl and peel your potatoes and eggs and cut them up into edible sized cubes. See below.
In a separate smaller bowl, mix 2 cups of mayo, 2 squirts of mustard, 1 tbsp of sugar and 1tbsp of vinegar. Apple cider is better according to the expert but in a pinch white wine should work. Mix together and then thin out a bit using a splash or 2 of cream or milk.
Then add dill and lots of it. Mmm! I think it's much easier to mix the dill in with the mayo mixture instead of with the potatoes and eggs but do whatever floats your boat.
Mix in the giant bowl with eggs and potatoes. Add onion if you're feeling fancy.
Voila! Delicious potato salad. It's always better if you give it a couple hours to muddle in the fridge before serving. Get ready for people to be clamoring to have you make this at every social gathering. Just let them know the recipe is a Mohs family secret.