Mashed Potato Salad

It's not pretty to look at but this salad tastes great served with sliced ham or any dinner for that matter. It's the fresh chunky veggies that make it taste so good.  I also add Miracle Whip Salad dressing, Mayo, and Mustard for a great mix of flavour.

Step 1 Potatoes & Eggs

I use russet potatoes and if I'm on the ball I'll cook them, skin on, and then let them cool. After peeling, I mash them with a potato masher and you're good to go. But most times I'm not quite "on the ball" so you will often find me cooking them already peeled, mashing them up hot, and cooling the pot in a sink full of cold water, while everyone is waiting for supper. I actually prefer them this way because I'm not one to eat cold chunks of potato and mashing them hot makes them a bit less chunky. If I'm even more in a hurry I will leave the skins on and just mash them right in!
For a large salad I usually use about a dozen eggs.