My version of a classic American potato salad. Some recipes call for mustard and/or pickle relish, but I like mine without any mustard and much prefer the salty-tanginess of kosher dills to sweet gherkins.
6 medium russett potatoes, peeled, boiled & cut into large dice
6 eggs, boiled & cut into large dice
1/2 cup kosher dill pickles, chopped
1/2 cup red onion, finely chopped
3 scallions, chopped
2.25-oz. can of sliced black olives
1 cup celery, sliced (about 2 stalks)
1 cup mayonnaise (I like to use Best Foods)
3/4 tsp. salt
1/4 tsp. celery salt
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1. Place eggs in a medium saucepan, cover with water and bring to a boil over medium high heat. Boil for about 1 minute, cover the pan, and turn off the heat. Let eggs sit in the hot water for about 30 minutes, then drain, & run under cold tap water to cool the eggs. Once cool enough to handle, peel the eggs and cut into large dice.
2. In the meantime, place peeled potatoes in a large pot, cover with water and bring to a boil over high heat. Reduce heat to medium & cook potatoes about 20 minutes or until just fork tender. Drain the potatoes, set aside to cool, then cut into large dice.
3. Chop the dill pickles, red onion, scallions and celery.
4. Combine all ingredients in a large bowl, gently folding in the mayonnaise & spices. Cover with plastic wrap and refrigerate until ready to serve.