For many years, I didn't put hard-cooked eggs in my potato salad. Usually dressed the spuds in a balsamic vinaigrette. Heavy on the tang.
Then, I tried my sister, Laurel's potato salad. She made it for Claire's BBQ grad party last June and it was so fantastic, a mess of eggs, pickles, chopped onions, mayo and mustard. It's even better on Day 2.
So, I made Sissy's Spud Salad yesterday, but had some concerns about the hard-boiled eggs, which had been in the fridge for more than a week. I peeled them, smelled them, and then dumped them in the bowl. I might have been pushing the freshness envelope, but they sure tasted good in the potato salad.