My father’s mother didn’t cook much. But her potato salad is famous in our family. To this day, making this recipe makes me think of her, smoking a cigarette by the kitchen sink, her hair bound tightly in pink curlers. Reaching into the refrigerator, she would pull out a glass bowl of potato salad to serve with lunch in the summer.
- 6 medium potatoes, peeled (use more if you cook with smaller potatoes) I’ve used all different types of potatoes, and one of my favorites is red new potatoes
- 1 and a half cups mayonnaise (use a little more or less according to your taste)
- 1 tablespoon white or cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium onion, chopped
- 2 medium celery stalks, chopped
- 4 hard boiled eggs, chopped
Place the potatoes in a large pot and cover with water. Bring to a boil and then reduce to medium-high. Cook until they are tender. Drain and let cool. Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Cut the potatoes into cubes, and add them along with the celery and onion. Add in the eggs last, and then (this is very important!) cover and chill for several hours before serving.