Potato salad recipe

Independence Day wouldn't be Independence Day without the addition of potato salad to your holiday menu! Just make sure you keep it stored somewhere cool so no one gets sick from rancid mayonnaise.

POTATO SALAD 
Ingredients

• 5 pounds potatoes, peeled (if desired) and cubed 
• 111/2-2 cups mayonnaise 
• 1/3-1/2 cup yellow mustard 
• 1 cup chopped onion 
• 2 tablespoons prepared horseradish 
• 8 hard-boiled eggs, peeled and chopped 
• 3 dill pickles, chopped salt and pepper, to taste 

Directions 
Place potatoes in a large pot and cover with water. Bring to a rapid boil and cook until tender, about ten minutes. Drain and place in a large bowl. Add onion, salt and pepper to the hot potatoes. Once the potatoes have cooled, stir in the condiments and pickles and stir well. Gently fold the eggs into the mixture. Chill until ready to serve.