There's nothing like eating meals the way mom used to make them. Today, Deborah Roberts shared the secret of her mother's potato salad on "Good Morning America."
4 large potatoes (Idaho)
1/3 cups pickle relish
1 tablespoon mustard
Peel potatoes and cut into cubes. Boil for 10 minutes or until soft but not mushy. Add mayo and mustard and stir until creamy. Toss in other ingredients. Chop up one egg and mix. Transfer to a serving bowl and slice second egg on top as decor. Sprinkle with a dusting of paprika and chill for a couple of hours.
Recipe courtesy of Deborah Roberts and her mama.