Potato Salad by Alexandra

A dear friend, Alexandra Rose, is sharing her famous Potato Salad recipe.  It is healthy and simple and of course, really tasty!  You can change the flavor by using your favorite salad dressings…either home made or low fat…whatever you wish!

Serves: 4 – 6   Preparation: 30 – 40 minutes

INGREDIENTS:

• 3 lbs. small red bliss or Yukon gold potatoes
  
• 3 stalks celery, remove strings and dice small
  
• 4 med. carrots, slivered (on mandolin-type cutter) or you can dice 3 and sliver the remaining as garnish
  
• 6 hard boiled eggs, cut in bite sized pieces
  
• 1/2 to 3/4 of a quart jar of your favorite mayonnaise
  
• Salt and sweet paprika, to taste

DIRECTIONS:

• Wash the potatoes well, and leave the skin on
  
• In a large stockpot, place the potatoes and cover with water.
  
• Bring to a boil, and lower the heat to simmer.
  
• Simmer until the potatoes are fork tender but not falling apart.
  
• Meanwhile, in another pot boil the eggs.
  
• Also, during this time prepare the celery and carrots.
  
• When the potatoes are cooked, drain well, and cut into bite-sized pieces.
  
• In a separate bowl, cut up the eggs. Don't worry if some fall apart.
  
• Now, begin to alternate, potatoes, eggs, the veggies and mayo. Every time you add a large, heaping tbsp. of mayo, stir all of the ingredients gently and lightly salt and paprika.
  
• When you have all of the ingredients combined, add a little slivered carrot as garnish, if desired, and a few sprinkles of paprika for color. 
  
• ** Be sure to taste before garnishing, and season lightly until done. Remember the adage, you can always add more but you can't take out seasonings.
  
• Note: It keeps for 1 week to 10 days, well covered.
• I love peas, so I added 1/4 cup to this recipe.