Ozarks Potato Salad

My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.

Step: 1

Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.

Step: 2

In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.

Per Serving: 345 calories; protein 6.7g; carbohydrates 42.6g; fat 16.4g; cholesterol 122.7mg; sodium 514mg.