Potato Salad, low brow

This is the classic, take-to-a-picnic/church potluck/bar-b-que, mayonnaise-dressing, lots of hard-boiled eggs potato salad. The egg-ier you make it, the closer you’ll get to my grandmother’s recipe.

ingredients

2 pounds potatoes (about 6 medium)
1 1/2 c mayonnaise
1 T vinegar (white or apple cider)
1 T mustard (yellow--not anything fancy. Fancy mustard is antithetical to low brow potato salad.)
1 t salt
1/4 t pepper
1 cup chopped celery (about 2 stalks--go ahead and use the leaves if you’re down to the core of the head of celery)
1/2 c chopped onion
4 hard cooked eggs, chopped (see note in poached asparagus with shallot-egg vinaigrette recipe for how to make perfect hard-cooked eggs), plus additional, sliced, for garnish

directions

1
Scrub potatoes and boil whole in heavily salted water. Let cool a bit, then scald your fingers while peeling them and cutting into cubes.
2
Mix mayo, vinegar, mustard, salt, and pepper in a large, non-metallic bowl. Stir in potatoes, celery, onion, and eggs.
3
Cover and refrigerate for at least 4 hours.
4
If you want to get all fancy pants (which, admittedly, is also antithetical to low-brow potato salad), you can line your serving dish with green leaf lettuce. Garnish with sliced eggs and sprinkle with paprika.

notes

Brad won't let any mayonnaise into the house unless it's Best Foods. Which he acknowledges is the same thing as Hellman's, but delusionally believes that the original jingle is "Bring out the Hellman's, and bring out the best."

Source: Grandma Boyd