Summertime Potato Salad

I have made this potato salad three or four times already this summer with intentions of taking a photo and posting....but, something has always prohibited the plan. The original recipe came from a Better Home & Garden Cookbook, but I have spiced it up a little over time....and I add a secret ingredient!


6 medium potatoes
6 eggs
celery
onion
1 c. mayo (add more if necessary)
1 big squirt of mustard (I guess about a tablespoon)
Lots of salt and pepper
Secret ingredient: 1 heaping tsp. of Creamy Horseradish
Paprika

Wash and chop potatoes into cubes. Dump potatoes and eggs into large pot and boil until potatoes are soft. Eggs will be done too--and this saves time and dishes!

In the meantime, chop celery and onion. I use enough for about 3/4 cup of each, but you can use less or more. I think the original recipe called for 1/3 c. celery and 1/2 c. onion. Set aside.

Drain the potatoes and eggs. At this point, you can either peel the potatoes because the skins are soft and come right off, or you can leave them on. We leave them on--that's where the vitamins/minerals are. Peel the eggs. Place together in large mixing bowl and chop eggs and potatoes together.

Combine celery and onion with potatoes and eggs and mix together. Give the bowl a good salt and pepperin'. I use a lot of salt.

In another bowl, combine the mayo, mustard, and horseradish. Pour over vegetables and mix together. I usually add a little more salt at this point. I garnish with paprika sprinkled over the top. Place in fridge at least 2 hours before serving, but it is ALWAYS better the next day, so I try to make it ahead of time.

I always get lots of compliments on this dish. It is perfect for cookouts or with a pork roast...but summertime is key! Enjoy!