Memorial Day was the first day the BBQ was brought out after it's long winter nap. We always had grilled hamburgers, hot dogs, buns, grilled peaches for dessert and potato salad. Oh...the memories!!

My mother was well known for her potato salad in the neighborhood and in the family. Here is her delicious recipe. I make this simple salad for my family year round.

Classic Potato Salad

3 pounds Yukon Gold unpeeled potatoes, quartered

4 stalks celery diced

4 hard-boiled eggs diced  (optional)

1-1/2 cups mayonnaise

 

Bring water to a boil, add potatoes, cook cover, cook at a low boil for 20 to 25 minutes, or until tender when pierced with a fork. Drain and immediately rinse potatoes with cold water..

Combine chopped potatoes, diced celery, and chopped eggs (if using) in a large mixing bowl. Toss to combine.

Add mayonnaise and gently mix.

Sprinkle with paprika, cover, and refrigerate for at least an hour or more.