Potato salad

Luckily potato salad is naturally gluten-free. At least the way I've always made it:

Potatoes

Eggs

Pickles

Miracle Whip

Mustard

Pickle juice

Salt and pepper

Boil the potatoes until tender and eggs until hard boiled. Dice potatoes, eggs, and pickles, add miracle whip, mustard, and pickle juice to taste, mix together and add salt and pepper. Use more mustard than you think you should. Mustard and miracle whip are about equal portions. It makes it oh, so tasty.

I used 5 potatoes and 6 eggs. I think 3ish pickle spears. That'll make plenty for the 3 of us that can eat real food, with enough leftover for lunch for all of us tomorrow.

I think we'll have this with fried chicken tonight.