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Basic Potato Salad

Boil up some potatoes. A lot if you want to make a lot of salad,
or a few if you only want to make a little. Lot of people like
white or red potatoes, but russets work well, too. They just make
a softer salad.

Cool the potatos, cut them into bite-sized pieces. Here's the
important part. Marinate the potatoes for several hours. You can
use Italian dressing or you can splash on balsamic vinegar and
olive oil and add a few herbs & spices or no spices if you like.
I use a tupperware container so I can just flip it over every so
often. The dressing should all soak in but if not, drain off
excess.

Dress with mayo (not Miracle Whip!) and season with salt and pepper
and wet or dry mustard and celery salt and maybe some mustard seed.
Add chopped onion (or green onion), chopped celery and chopped
sweet or sour pickle. Add lots and lots of hard boiled eggs. For
5 pounds of potatoes, I'd put in a dozen eggs. Cut the eggs into
eighths.

This recipe has lots of room for variation, of course. Add anything
your heart desires, like olives, pimento, cubed cheese, garlic,
chopped sweet or hot peppers, water chestnuts, etc, etc.

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