5 pounds Yukon gold
3-4 hard boiled eggs, diced
1/2 cup Hellman's Real Mayonnaise, if it looks dry add a Tablespoon at a time extra
Dressing:
6 Tablespoons Vegetable Oil
2 Tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon sugar
dash pepper
1/4 teaspoon Worcestershire sauce
2 Tablespoons chopped sweet onion, finely minced
Place potatoes in cold water, whole with skin on. Turn the heat up and bring to boil (about 45 minutes).
While the potatoes are boiling mix the dressing together in a small bowl and set aside.
Boil potatoes until a wooden skewer can easily go through potatoes with no resistance. Drain. Then peel when hot, rub skins off with a dish towel.
Chop the potatoes into small cubes and place in large glass bowl. While potatoes are still hot, pour dressing over them. Gently fold the potatoes and dressing together. Cover the bowl with foil or plastic wrap and put in refrigerator overnight.
Add the eggs and mayonnaise the next day, stirring gently. Salt and pepper to taste.
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