from Janine McCormick
(yes, this is my mom’s potato salad recipe with a few extra suggestions from me!)
2 to 3 lbs. red potatoes
hard boiled eggs (1 egg to 1 lb. potatoes)
salt and fresh ground black pepper
1 tsp sugar *optional
1 tsp celery seed
1 TBSP fresh chopped parsley
2 to 3 celery ribs, sliced
1 TBSP lemon juice *optional
**optional: chopped green or red pepper, sliced scallions, quartered cherry tomatoes, grated carrot
Bring a large pot of salted water to boil. Chop the potatoes (DO NOT PEEL) into medium cubes (all about the same size!) and put into the boiling water. Turn down to a simmer and cook until the potatoes art tender but still firm, about 10 to 15 minutes. You should be able to stick a fork into the potatoes without them falling apart. Cooking times can vary depending on the size you cut your potatoes into, after 8 to 10 minutes of cooking time check frequently. Do not overcook or they’ll get mushy.
Drain the potatoes and gently toss with ¼ cup of Italian vinaigrette. Cover and put in the fridge to cool.
Slice your hard boiled eggs in half, put the yolks in a medium bowl, dice the whites and set aside. Mash the yolks with a fork and add enough mayonnaise so that the dressing will thoroughly coat the potatoes. Add the salt and fresh ground pepper to taste, celery seed, parsley, sugar, and lemon juice. Taste and adjust seasoning as needed.
Take the potatoes out of the fridge and add the sliced celery, diced egg whites and the dressing. Toss to coat.
*if using diced peppers or grated carrots, add them in with the celery and egg whites. Top the potato salad with the scallions and tomatoes after tossing with the dressing.