(Baked) Potato Salad

• 3 or 4 large Russet potatoes, baked 1 hour at 350 degrees, then cooled
• 2 hard boiled eggs, chopped
• 2 sweet pickles, grated or chopped fine
• 1/4 Cup mayonnaise
• 1/2-1 teaspoon mustard
• salt to taste
• Pimento-stuffed Spanish olives for garnish (optional)

If you allow the potatoes to cool overnight, the skins peel off easily the next morning and they are easy to slice into small bite sized pieces.  Salt the potatoes now, because they were not salted while baking (as opposed to boiling the potatoes in salted water).  Add the rest of the ingredients and garnish with Spanish olives, if desired.  Chill at least one hour for flavors to blend.

Carlyn Chatfield