5 LB Idaho russet (baking) potatoes
10 eggs (hard boiled)
½ LB chopped ham or ½ LB crisp bacon
1 onion (grated)
1 small jar (8oz) sweet pickle relish
mayonnaise (Hellman’s)
Salt and pepper to taste
Temperature:
Peel potatoes and cut into small ½” cubes. Boil in salted water then drain in a collander. Add grated onions to hot potatoes. Hand grate the boiled eggs coarsely then add to potatoes. Add salt and pepper gradually to taste. Mix ingredients gently – don’t mash the potatoes. Add relish. Add mayonnaise gradually to the desired consistency. Fold in ham or crumbled crisp bacon. Garnish top when serving with paprika and hard boiled egg slices and a few sprigs of fresh parsley.