The Best Potato Salad

On any given morning, you will find me half awake preparing my husbands lunch. It is something I do for him out of love. He doesn't like to interrupt his work day having to find something to eat. So each day I pack his lunch full of his favorites. It is a small way I show my love for him. Because let's be honest, I would rather be cuddled in bed for just a little more sleep. That is what a healthy relationship is all about. Putting someone else's needs before your own. 

Romantic Tip: Take some extra time and prepare a lunch for your love to take on the road. Put a little love note in there letting them know you love them and just wanted to make them smile. 

My husband gets really excited when he finds potato salad in his lunch. I put them in little jars in the fridge for easy access for lunch or snacks. They say a way to a man's heart is through his stomach... I believe them! This recipe makes 4 jars of the best potato salad. 

The Best Potato Salad 
adapted from Epicurious | May 2012

3 Medium Russet Potatoes
1/2 teaspoon sea salt plus more for boiling
dash of freshly grated pepper
1/3 cup mayonnaise
1/4 cup sweet pickles diced fine
1/8 cup yellow mustard
2 large hard-boiled eggs diced into cubes
1 tablespoon chopped red onion
2 teaspoons chopped flat-leaf parsley

Place potatoes in a large pot with skins on. Add water to cover by 2", season with salt, and bring to a boil. 

Reduce heat to medium and cook until potatoes are tender when pierced with a knife, 20-30 minutes.

Drain. Place potatoes in a large bowl and let cool, then peel. Meanwhile, whisk mayonnaise, Mustard, 1/4 teaspoon pepper, and 1 1/2 teaspoons salt in a small bowl for dressing.

Dice up the potatoes into bite sized cubes. Add chopped sweet pickes on top of potatoes.

Add chopped hard boiled eggs.

Add diced red onion.

Add dressing and stir. 

Chill for at least one hour before serving.

Store in an airtight container in the refrigerator for up to 5 days.