Red Texas Potato Salad

Cartofel Salat (that's one of the few words I know in German).

Red Texas Potato Salad

Here's my recipe--originally from my Mom, who's part Cherokee (red) Indian:

1. Boiled potatoes, cut up in large cubes (don't bother peelin' 'em, that's too much work) 
2.  diced onions (Lucy likes the red ones)
3.  hard boiled eggs, peeled and chopped
4.  dice one or two gerkins (U.S.=dill pickled cucumber)
5.  mayonaise (add to taste, the more the creamier!)
6.  one spoon of mustard (we like wholegrain dijon or French's American, but don't use English--it's too hot!)
7.  one or two pinches of salt
8.  plenty of pepper and add your favourite herbs (I like parsley and mixed herbs) 
9.  Let the boiled potatoes cool and refrigerate after mixing all ingredients.  
10.  I like sprinkling some paprika powder across the top before covering to give it some nice colour (red).

I know this recipe is missing the amounts, but start with the amount of potatoes you think will serve the number of people you are feeding.  Then maybe one egg/pickled cucumber for every half dozen potatoes.  You like the zingy bit that mustard brings, then add more!  (same with the crunch of onion)  Just add all the ingredients based on your likes.  You can't go wrong.