I make some other potato salads that are more interesting, but this one the kids always like. Sometimes I will add leftover chicken cut into cubes. It makes a nice little meal.
Servings: 6-8, recipe can be doubled or tripled as needed.

Ingredients:

• 8 potatoes: medium-sized, soft-skinned reds, whites or Yukon Golds. They should be no bigger than a small fist.

• 2 large stalks of celery, washed and trimmed

• 1 large carrot, peeled

• 1/4 cup chopped flat leaf parsley

• Dressing-recipe to follow

Directions:

1. Wash the potatoes well and cut into bite-sized pieces, about 1 inch big.

2. Boil the potatoes in salted water until tender, but not mushy. Drain the potatoes and rinse under cold water.

3. While the potatoes are cooking, finely chop the celery and shred the carrots. Put them into a large bowl with the parsley.

4. Add the potatoes while still slightly warm and toss with half the dressing. Add the remainder of the dressing in small quantities at a time until the potatoes and other vegetables are well coated but not over dressed.

Dressing:

• 1 cup good quality mayonnaise

• 1 teaspoon garlic powder

• 1 teaspoon mustard powder

• 1 hard-boiled egg

• 2 Tbsp olive oil

• Salt and pepper to taste

Directions:

1. In a blender or mini chop add the first five ingredients and mix until smooth. Season with salt and pepper to taste.