Mom's Potato Salad

This has surely been a family favorite. My mother always said it would be better if I would just add some purple or green onions. Perhaps you would like that. There aren't too many Spring or Summer occasions where it doesn't show up. Takes a bit of time. Start early...even the night before. Boil your potatoes and eggs and give them plenty of time to cool. Go for it, Jen!

4 potatoes, washed, boiled, cooled, peeled and diced
4 hard boiled eggs, 3 diced and sliced and saved for the top
1 C celery, sliced or diced small
1 C dill pickles, diced
1 or 2 T mustard
Mayonnaise to taste and texture
Celery salt
Salt and Pepper
Top with sliced egg and Paprika and Parsley sprinkle.

Boil potatoes in water until tender...about 20-30 minutes. (These are all estimates. If I make a large salad, I use 6 potatoes and 6 or 7 eggs. Add what you like most. More celery or pickles if that suits your taste.) Boil eggs about 20 minutes. (I have heard that if you put a few drops of vinegar in the water, the eggs will peel better.) When cooled, peel the potatoes and the eggs. Dice and put in a large bowl. Reserve one egg to decorate the top of the salad. Add the diced celery and pickles. Squeeze on some mustard and then a couple of big spoonfuls of mayonnaise. I use the real thing. Stir and add the seasonings. Add enough mayo until it seems moist and tastes good. Just taste and stir. If you like mustard...add more. You will learn as you go. It never turns out the same way twice, but always seems to be popular.
Good luck.