It's going to be a hot one today!! It's only 7:00 a.m. and already almost 80 degrees! Today would be a good day to make some summer Potato Salad.
I know everyone has their own version but I thought I'd share mine for the newbees out there.
Potato Salad
6 good size yellow potatoes (whatever type you prefer)
3 Large Eggs
1 Vidalia Onion
1 Green Pepper
2 Stalks Celery with leaves
1 Tsp Celery Seed
3 Tbsp Mayonnaise
1/2 Tsp Celery Salt
1 heaping Tsp of Yellow Kitchen Mustard
Fresh Ground Pepper
Note: If you use more than 6 potatoes increase the amounts of all ingredients appropriately.
First peel potatoes. ( I used 6 for a medium size batch).
Don't forget the eggs!
I boil the eggs along with with the potatoes. Boil till potatoes are semi-firm.
Test with the tip of a sharp knife.
Strain immediately running under cold
water to stop the cooking process.
If potatoes are too soft the final product will be mushy.
Refrigerate for about an hour. I put a bowl under the strainer (to catch any drips), remove the eggs to a separate bowl, and cover the strainer with a plate while all ingredients chill.
Time to assemble the potato salad!
Chop Celery Leaves. Yes 'Leaves'!
The celery leaves have a lot of flavor and
add a little interesting texture.
De-string your celery and chop fine
along with the green pepper and onion.
Add chilled potatoes. 
Next, slice eggs reserving a few slices for embellishment.
If you own an egg slicer it will make your task much easier!
This particular slicer was my grandmother's and slices either lengthwise or shortside.
Slice the egg one way then turn the egg the other way and it will cube the egg easily.
salt, and fresh ground pepper to taste.
Now for the 'secret' ingredient!!
My 'secret' ingredient is yellow
kitchen mustard.
A tradition passed from mother and grandmother gives the potato salad a little bite and lovely color!
Fold all ingredients together. Season with celery salt, fresh ground pepper to taste.
Chill and enjoy!
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