Potato Salad

Red Skin Potatoes, diced into 1/2 inch cubes (approx. 10 small potatoes)
Mayonnaise (approx. 1/2 cup)
Refrigerator Pickles
Onion, minced
Salt
Pepper
Optional:
Red Peppers

Boil potatoes until completely tender–around 15-20 minutes. Drain and cool. While cooling, mince onions and pickles. Add onions and pickles to bowl of cooled potatoes. Add mayonnaise, salt, and pepper to taste.

Refrigerator Pickles

Sugar (4 cups)
White Vinegar (2 cups)
Salt (2 tbsps)
Turmeric (1 tsp)
Celery Seed (1 tsp)
Mustard Seed (1 tsp)
Yellow Onion, large, sliced or diced (if you want relish)
10 Small Cucumbers, 4 Medium Cucumbers, or 3 English Cucumbers, peeled and thinly sliced (approx.–add as much cucumber and onion as liquid permits)
Optional:
Red Pepper, sliced

Measure first six ingredients into large pot and heat to dissolve sugar. Move liquid to large container that will be used to store pickles in refrigerator (glass pickle jar, large tupperware–at least 1 liter sized). Add cucumbers, onions, (and peppers) to fill up to the level of liquid. Let stand for 2 hours; after it shrinks down, add more cucumber slices. Cover and store in refrigerator for up to six months (mine last for a year).

Inspired by: Company’s Coming Canning Recipes