Potato Salad

Mike's Potato Salad (variation: Rosy's Potato Salad)

Put the potatoes and eggs in steamer pot and steam until the potatoes are tender, but still firm. Cool and chill. Halve or quarter potatoes to bite size pieces. Peel and slice eggs. I cut them across lengthwise then slice them horizontally with an egg slicer. Salt potatoes and eggs as you go, or add plenty of salt to the sauce if you don't.

Slice all, some or none (add your favorites!) of the above and place in large bowl with potatoes and eggs.

Begin with about 1/2 a cup of mayo. Add dashes of the following ingredients to your taste. Mix together then add it little by little into the bowls of potatoes, etc. You don't want it to be smothered in the sauce but rather lightly coated. Discard any left over sauce.