Wow your friends with “real” potato salad at your next barbecue. It’s not difficult at all. Serves six.
Boil whole, unpeeled potatoes 15 minutes, or until just tender. Don't overcook the potatoes or they will fall apart when you cut them.
Peel and dice the potatoes while they are still warm.
Add mayonnaise and diced eggs and stir until potatoes are moist.
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.
For the fifth step you just have to Mix all ingredients thoroughly.
Place finished salad in a large salad bowl and garnish with sliced egg, chopped parsley and paprika.
For the seventh step you just have to Refrigerate or keep on ice until ready to eat.