5 Pounds potatoes
1 jar of Kraft Mayonaisse
1 jar of Kraft sandwich spread
Boil the 6 eggs and set aside to cool in ice water (egg shells come off easier if you put salt in the boil water)
Peel and cube potatoes to your size of liking.
Boil potatoes until they are firm, not mushy.
Drain potatoes and cool in fridge or freezer.
Dice your onion, peel and chop your eggs up.
Take half a jar of the mayo and half a jar of the sandwich spread and mix. Put in your mustard to your taste, some like more than others.
Mix your eggs and onions into the mixed mayo, sandwich spread and mustard.
Mix with your cooled potatoes and eat!
Potato salad is always better the next day after sitting in the fridge over night, so make plenty for leftovers!
Submitted By: Kelly Corley from ga on 2003-03-16