Potato Salad

Just like mom makes it. Really. It's her hit recipe. She always carries a bowl to picnics and summer gatherings. It's a staple at the summer holidays and with my dad and I, five pounds never lasts more than a few days.

The first time I made it for Nick and I, I cut back the recipe, thinking five pounds would be way too much. But a short two days later, I was making another batch since Nick had devoured it. (Note: make more than you think you should!)

Ingredients (for 5 lb of potatoes. Use more or less of each depending on your tastes):

5 lb red potatoes
2-3 large stalks of celery, diced
4-5 green onion/scallions, sliced thin
1/4 - 1/3c Italian Dressing
2 eggs, hard boiled and diced
1 c. mayonnaise (more or less depending on your tastes, start with a half cup and work your way up to desired consistency)

To begin, rinse and cut the potatoes. Cut them into bite sized cubes - about 1 potato per bite is how large I cut them. The larger the potatoes, the less mushy and more firm the salad will be in the final product. Boil the potatoes in salted water until just soft - you want them to stay firm enough to hold their shape while tossed, but soft enough to eat. No mashed potato consistency here though - you'll end up with a mayonnaise and potato mush.When ready, drain the potatoes and transfer to a large mixing bowl.

While the potatoes are still hot, drizzle the dressing over the potatoes. The trick is to pour just enough for the potatoes to absorb, but not to make them greasy or leave a puddle on the bottom. Start with a smaller amount and work your way up, tossing when needed to coat. Once fully coated, cover and place in the fridge overnight.

The next day, add the celery, scallions, and egg to the potatoes. Also mix in the mayonnaise. There should be just enough to coat the potatoes. Place in the fridge, covered, for a few hours or as longs as you can stand it to let the flavors mingle.

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