Recipe: Potato Salad

Mmm…first potato salad of the summer. And it was just right. This family favorite is a purists version of the recipe.

Classic Potato Salad
Makes 6 servings. Prepare the day before.

5 or 6 large red potatoes, (pool cue size)
3 stalks of celery
3 green onions
Mayonnaise
Onion salt and pepper

Boil the potatoes for about 20 minutes and let them sit in the hot water as it cools. When you slice the potatoes, the skin should come off easily and the middle should be just barely cooked all the way.

Cut the potatoes (some skin remaining is fine) into medium sized chunks. Salt and pepper and set aside to cool to room temperature. Chop the celery into small pieces. Dice the white and light green part of the green onions. Mix the celery and onion into the potatoes. When everything is cool, mix in enough mayonnaise to coat (I used three heaping tablespoons). Refrigerate overnight. You may need to add more salt/pepper/mayo the next day. Only gets better the next day.