How to Make Classic Potato Salad

Nothing says summer like good potato salad. It's a great accompaniment for barbecues and picnics, but it's also good just kept in the refrigerator as a snack. You can add all kinds of ingredients, but this recipe is for a very basic potato salad. Give it a try.

Things You'll Need

• 3 pounds of potatoes
• 1 small red onion
• 4 stalks of celery
• 1 cup of mayonnaise (or to taste)
• Parsley, chopped
• Salt and pepper as desired
• Large bowl

Instructions

1. Boil potatoes in enough water to cover. Boil them whole and unpeeled (or any way you prefer) until just barely done. A knife will penetrate to the center with slight resistance. If in doubt, cut a potato open to judge the degree of doneness. Peel (if desired) and cool the potatoes.

2. While potatoes are cooking, dice onion and celery.

3. Cut cooled potatoes into 1/2-inch chunks, or bite-sized.

4. Combine all ingredients in large bowl. Stir gently to avoid breaking up the potatoes too much.

5. Garnish with parsley, cover and refrigerate until salad is cooled and flavors are melded.

Tips & Warnings

• Use any onion you like, including scallions.

• Use your favorite salad potatoes. Russets and Yukon Golds will be softer, White or Red Rose will keep their shape better. You can also try fingerling potatoes, whole or halved.

• Add a couple of tablespoons of chopped dill (dried or fresh) for a subtle difference.

• Boil a couple of cloves of fresh garlic with the potatoes and discard the garlic when the potatoes are cooked.

• Add chopped hard cooked eggs if you like them.

• Are you a mayo person or a salad dressing person? Use what you prefer.

• If serving this outdoors, wait until the last minute to mix it, then keep it covered and on ice.