Summer brings on barbecues with friends and family. No barbecue is complete without fresh potato salad. Here is a classic recipe. It is my mothers version of potato salad. Cool and creamy just like potato salad should be.
Peel potatoes, cut into 1 inch pieces. Boil for 15 minutes. Drain and rinse with cold water to cool potatoes and stop cooking process. Overcooking will result in potato mush. Underdone and the potatoes are crunchy and starchy.
Boil the eggs, peel and dice. Dice onions and celery.
In a large bowl combine mayonnaise, vinegar, sugar, salt and pepper. Stir to mix well.
Add potatoes, onion, celery, eggs. Stir gently to coat evenly.
*TIP: It is best to make the sauce before adding potatoes, putting the mayo and other ingredients on top of potatoes and trying to mix them with the potatoes results in a mushy potato salad.