Classic Potato Salad

6 medium potatoes, peeled
1 cup mayo
1 T vinegar
1 T yellow mustard
1 tsp salt
1/4 tsp pepper
2 medium celery stalks, chopped
1 medium onion, chopped
4-6 hard cooked eggs
paprika

Place potatoes in saucepan, add water to just cover potatoes. Cover and heat to boiling, reduce heat to low. Cook for 30-35 minutes or until potatoes are tender; drain. Cool. Cut potatoes into cubes. In a large bowl, mix mayo, vinegar, mustard, salt and pepper. Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Chill in fridge to blend flavors.

We just love this potato salad recipe. It's chunky and not to creamy which is what we like. We always add a little creole seasoning which gives it a little extra special flavor. Delicious for a BBQ!