This is a Sloan family favorite and tradition:

3 pounds of medium red potatoes 

6-8 hard boiled eggs - chopped

2 bunches green onions - chopped

4-6 Whole Dill Pickles - chopped

1 Tablespoonful of minced garlic 

Olive Oil

Salt and Pepper

Sweet Paprika 

In stockpot put red potatoes, salt and enough water to cover them. On high heat bring to a boil, then cut heat back to medium and cook till fork tender. Drain and let cool.Once potatoes are cool enough to handle, peel and cube. Drizzle with olive oil, add mince garlic and toss. Add salt and pepper sparingly ( you will adjust once everything is incorporated.) Then add chopped eggs, pickles and onion. Mix together and adjust seasonings if need. Add mayo a spoonful at a time until everything is coated well. ** Some of you may like more mayo, some less so adjust as needed. Sprinkle top with sweet paprika and chill till ready to serve.

This is the best potato salad. I have seen people that swear they hate potato salad devour it. It’s the perfect accompaniment to fried chicken, brisket and burgers. I love having it the next day with scoop Fritos. Yea I know I’m weird but you should try before you judge! 😉