Good Egg Potato Salad

What I've learned about potato salads is that you need lots of eggs. This recipe from a beloved friend is reliable and easy.

Potato salad, like the dinner party, was something good about the 1950’s. Won't you be a good egg and share it with someone?

For the Salad:

| Potatoes (Russet or Yukon Gold) | 3 cups (approx. 450g or 1 lb), peeled and diced |

| Hard-Boiled Eggs | 6 large eggs (approx. one egg for every 2/3 cup of potato) |

| Green Onions | 2 large stalks, chopped |

| Mayonnaise (starting amount) | 1/4 cup |

| Black Pepper | 1/2 teaspoon (or to taste) |

| Salt | To taste (for boiling water and seasoning) |

Instructions

Part 1: Prepare the Base

* Hard Boil the Eggs: Place the 6 eggs in a pot and cover them with cold water so that the eggs are one inch below the surface . Bring to a rapid boil, then turn off the heat, cover, and let stand for 15 minutes. Drain, cool immediately in ice water, peel, and set aside.

* Prepare the Potatoes: Peel the 6 cups of potatoes and dice them into uniform, bite-sized pieces. Rinse the diced potatoes twice in cold water to remove excess starch.

* Pre-Cook the Potatoes: Place the potatoes in a large pot and cover with cold, heavily salted water. Bring to a boil and cook for approximately 10 minutes. The potatoes should be tender on the outside but still slightly firm in the center. They will continue to cook as they cool.

* Cool: Drain the water immediately and spread the potatoes out on a baking sheet or in a large bowl to cool completely to room temperature or colder.

Part 2: Assemble the Salad

* Chop Ingredients: Once the potatoes are cold, chop the 6 hard-boiled eggs and the 2 green onions.

* Combine: In a large mixing bowl, gently combine the cooled potatoes, chopped eggs, and chopped green onions.

* Season: Add 1/2 teaspoon of black pepper and a pinch of salt.

* Dress: Add the starting amount of 1/4 cup of mayonnaise to the mixture. Gently fold everything together.

* Adjust: Stir in more mayonnaise, 1 or 2 tablespoons at a time (or 3 to 6 teaspoons), until the salad reaches your desired level of creaminess. Taste and add more salt and pepper as needed.

* Chill: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend before serving.