Mom's Potato Salad
- 6 medium potatoes, pared
- 6 eggs
- 3-4 stalks celery, diced
- 1 medium yellow onion, diced
- 3-5 Tbs. Hellman's mayonnaise
- Salt and white pepper, to taste
Boil the potatoes to the point of almost being done. Do not overcook. Let cool.While the potatoes are cooling boil the eggs. Dice the potatoes into bite size pieces into a large bowl. (I like mine to be more on the small side.) Add the diced celery and onion to the potatoes. Dice the cooled eggs into the mixture. Sprinkle with salt and white pepper, to taste.
Mix well. Add 3 large tablespoons of mayonnaise and stir well. If you want to add more, add it a spoonful or at a time and stir. Don't add to much or your salad will become soupy. Smooth over the top and sprinkly lightly with Paprika. Refrigerate for 2-3 hours or overnight.
Note: I add very little salt so that as the flavors meld the salad doesn't taste to salty. You can add more per each person's taste on their plates.