Favorite Potato Salad

There are sweet ones, mustardy ones, Amish, Southern, German, Russian and even Japanese ones, but this is my favorite. With just a slight tang, garlic, mayo, onion, salt and pepper - and of course potatoes - do it for me!

Favorite Potato Salad

5 - 6 medium potatoes (white, red or Yukon gold)

4 hard-boiled eggs

2 tablespoons olive oil

2 tablespoons red wine vinegar

1/3 cup chopped green onion or red onion

1 tablespoon garlic powder or salt

2/3 cup mayonnaise

1/3 cup sliced black olives (optional)

2 tablespoons chopped fresh parsley

1 1/2 teaspoons salt (or to taste)

1/2 teaspoon black pepper

-Bring a large pot of lightly salted water to boil over medium-high heat. Add the unpeeled potatoes to the boiling water, cover with a lid. Cook over medium heat at a gentle boil, until just fork tender, about 30 minutes. Remove potatoes from pot and let cool about 10 minutes.

-Peel the potatoes, then cut into 1 inch cubes. Place in large mixing bowl. While still warm, add oil and vinegar then lightly toss.

-Peel 2 hard-boiled eggs then dice into small pieces. Add eggs, onion, parsley and olives, if using, to the potatoes. Season with garlic powder, salt, and pepper, Add mayonnaise, and parsley, then stir gently until well combined. Cover and chill at least 1 hour.

-To serve, place potato salad in a serving bowl. Garnish the top with 2 hard-boiled eggs, sliced, green onions, tomato wedges, etc. Sprinkle with paprika. Serve chilled. Makes 8 servings.

Mix ingredients with the cooked potatoes, taste for seasoning, then chill.

When ready to serve, place salad in a serving bowl then garnish the top decoratively with olives, tomatoes, green onions and eggs. Sprinkle with paprika.

PERSNICKETY NOTES:

*Other toppings might include, cooked shrimp, chopped ham, avocado wedges, pickles, capers, bacon, red and green peppers, sour cream, grated cheese, etc.

*Be careful not to overcook or under-cook potatoes. If under-cooked, they will be mushy, more like mashed potatoes. On the other hand, no one enjoys a chunk of under-cooked potato! Allow the potatoes to boil until just fork tender, no more no less. If the skin splits on the potatoes, that does not necessarily mean they are cooked. If not, continue cooking until fork tender.

* Potatoes: For a classic potato salad with firm, intact pieces of potato, choose waxy or all-purpose varieties like red potatoes, white potatoes, fingerling, or Yukon Gold. Starchy potatoes like the popular Russet, are great for mashed potatoes but if you like the potato pieces to hold their shape in potato salad, avoid Russets. They can become mushy when mixed with the other ingredients. But if you like mashed potato salad, go for it!