Wow your friends with “real” potato salad at your next barbecue. It’s not difficult at all. Serves six.
Step One
Boil whole, unpeeled potatoes 15 minutes, or until just tender. Don't overcook the potatoes or they will fall apart when you cut them.
Step Two
Peel and dice the potatoes while they are still warm.
Step Three
Add mayonnaise and diced eggs and stir until potatoes are moist.
Step Four
Add salt and pepper to taste, plus any of the following: 1/2 c. chopped sweet or dill pickle (or pickle relish); 1/2 c. celery, chopped fine; 1 tsp. celery seed; 1 or 2 tbsp. Dijon mustard; 2 tbsp. chopped parsley; 1/4 to 1/2 c. yellow or red onion, chopped fine; 1/2 c. seeded and diced cucumber; 1/2 c. red or green bell pepper, chopped fine.
Step Five
For the fifth step you just have to Mix all ingredients thoroughly.
Step Six
Place finished salad in a large salad bowl and garnish with sliced egg, chopped parsley and paprika.
Step Seven
For the seventh step you just have to Refrigerate or keep on ice until ready to eat.