Mom's Classic Potato Salad

Step 1: Potatoes ... In a large pot of salted cold water, add the potatoes and bring up to a boil. Reduce the heat to a low boil and cook until tender, but NOT falling apart, about 10-15 minutes. You still want them to hold together when they are tossed with the dressing. Just keep an eye on them.

Step 2: Eggs ... Add the 4 eggs to a small pot of salted cold water and bring to a boil. Boil 1 minute, then remove from the heat and cover for 10 minutes. Remove the lid, and rinse with cold water, peel and set to the side. If you have another method for boiling eggs, by all means use that method.

Step 3: Dressing ... To a measuring cup or small bowl, add the mayonnaise, mustard, 2 teaspoons of the relish, 1/2 of the vinegar, salt, pepper and mix well.

Step 4: Potatoes ... Once the potatoes are tender (but not falling apart) remove from the heat, drain and then return back to the pot and back on the burner, but turn it off. The heat will dry out the potatoes slightly before you add them to the dressing. Let them sit a few minutes to dry, you don't want watery potato salad.

Step 5: Salad ... Then add the potatoes to a serving bowl along with the onion, celery and part of the dressing and toss well to combine. Add in 2 eggs, rough chopped along with the parsley, and again toss. Taste for seasoning. At this point, you can add a bit more cider vinegar, the other teaspoon of relish; or the remaining dressing if you like your salad a bit creamier. Also ... don't forget to check for salt and pepper. And, we boiled 4 eggs, 2 went in the salad, I prefer 3 in mine, you can add the extra egg to the salad or you can slice it for a garnish.

Step 6: Serve ... Garnish with the last sliced egg and dust with paprika and extra parsley if you want. ENJOY a Classic! One Note: Everyone has favorite version, so adjust the vinegar, mustard and relish to your taste.