Potato Salad
I absolutely love potato salad! And since potato salad is best in the heat of the summer, I also like to keep my recipe fairly simple. My mom gave me an incredible tip my first time making it, and I will be graciously, lovingly, generously sharing that with y’all today. 
First, you’ll need to get two pots of water going to hardboil your eggs and potatoes.
After scrubbing your potatoes (I recommend red potatoes because I like the pop of colour their skin adds), cut into similar-sized fourths and remove any eyes or offending bits. Boil until a fork slides through a piece easily, roughly 15-20 minutes. 
Remove from heat and cool in an ice bath, or let it come to room temperature before refrigerating. 
Dice up your choice of vegetables, I like celery because it adds bite. My mother’s secret: pickles, as well as a dash of the pickle juice! They are absolutely essential!
After boiling your eggs and cooling in an ice bath, remove their shells and cut them into chunks.
I found the potatoes were a little big for my taste, so I broke them into smaller pieces and removed some of the skins, but not all. Again, this is a preference.
Add mayo and season with salt, pepper, and paprika (I like the hot paprika). Add a dash of pickle juice to taste.
Chill and serve! Impress your friends and family at your next gathering, or eat an entire bowl to yourself. There’s no judgment here.
-Naomi
