2 teaspoons of salt
7 boiled eggs
1/4 cup of vegetable oil
1 teaspoon of vinegar
3/4 cup of mayo
1 teaspoon (or more) of Tabasco
1 chopped up sweet pickle
1 stalk of celery chopped up
1 small green bell pepper chopped up
Fill a pot half way with water and bring it to a boil.
Add your potatoes and salt and cook them for about 15 minutes.
Drain the water out of the pot.
Add everything to a bowl and mix it well.
Refrigerate for at least an hour before serving.
Top off the pan of potato salad with some red pepper for color.