Here is my grandmom Helen's red potato recipe. She passed away from cancer when I was in 2nd grade. So making this makes me think of her. I could eat this all the time but with everything this girl needs moderation!
Red Potato Salad
Cook approx. 5 lbs. red skin potato's (halve or quarter with skin on) for approx. 35 min. in boiling salted water. Test for doneness (should be cooked not mushy) Cool; Peel off skin. Add chopped onion, and 2 hard boiled eggs. Combine 2 cups of Hellman's mayo full fat kind with some sugar and about 2 tablespoons of Gulden's brown mustard, add a little celery seed to your liking. It should taste a little sweet. Toss mixture with potato's, egg, and onion. Add crisp bacon to the mixture. Mix well. Put in fridge for at least 4 hours.
Yummy! This is great for bbq's.The mixture of mayo, sugar and gulden's mustard is also the same mixture I use for egg salad, and deviled eggs minus the celery seed and other things.