Classic Potato Salad

Hope everyone had a great Mother's Day! At Dan's Supermarket, they were passing out carnations to moms as they left the store on Sunday. I was shopping by myself, no baby in tow, but was still given a carnation with a warm "Happy Mother's Day!" greeting from the store employee. Walking out of the supermarket with my flower, my first thought was, 'Oh, what a lovely gesture.' My second thought: 'Geez, do I look like a mom already??'

This weekend my friend Reagan stopped by with her 3-month old daughter Olivia. Sometimes I think one of the main reasons to have babies is to prop them up next to each other, take cute pictures of them, and then post them on the internet for everyone to see. Am I right or am I right?

As far as food goes, after a week of posting fancy-schmancy sweets, I'm going back to basics. How is it possible that I haven't posted our potato salad recipe yet? In the summertime, we make gallons of this, but I always have to hunt for the scrap of paper the ingredients are listed on to be sure I don't miss anything. Well, enough of that noise, here's the recipe, saved forever and ever in cyberland, if only for my own reference.

I've tried other potato salad recipes, but I always come back to this. It's not the fanciest nor the prettiest salad on the block, but it tastes like the potato salad I grew up with, usually eaten on camping trips off a paper plate, accompanied by a charred hamburger.

I never really measure ingredients when I make this. Just consider this a rough guideline and adjust to your taste. Also, I don't peel the potatoes, but you are more than welcome to.

Classic Potato Salad

9 or 10 red potatoes, washed and scrubbed

6 hard-boiled eggs, chopped

1 Tablespoon sugar

1 Tablespoon salt
1 Tablespoon apple cider vinegar

2 teaspoons celery seed

10 sweet pickles, chopped

1/2 yellow onion, chopped
1 cup of mayonnaise (or more/less to taste)

Quarter the potatoes (halve if small) and place in large pot of water. Bring to a boil and cook until tender, 15-20 minutes; drain. When cool enough to handle, cut potatoes into bite-size chunks and place in a large bowl; cool completely. Add in remaining ingredients and stir well. Best if chilled before serving.