Aunt Dru Potato Salad

We call this Aunt Dru potato salad because she would make it whenever we would visit her in the summer in Wisconsin. Truth be told, our mom (Grandma Stefan) made this potato salad when we were young and we just perfected it! And, although we call it Aunt Dru potato salad, it has always been my potato salad too! -- Camille "Mom" Cantwell

8 medium Idaho russet potatoes (scrubbed of dirt left whole in their jackets and boiled until tender and cooled)
4-5 hard boiled eggs
2 stalks of celery, diced
1/4 to 1/2 sweet onion (I love Vidalia)
1 heaping TBSP Grey Poupon mustard
1/2 cup or more Hellmann's mayonnaise
Salt & Pepper to taste

The key to the potatoes is to cook them until they are tender, but not mushy. Keep them in their jackets until they are cooled. Then peel the potatoes and dice or slice the potatoes in a large bowl.

Slice the hard boiled eggs. I usually layer the potatoes, eggs, and veggies so that it is mixed up before I add the dressing. I also salt and pepper each layer.

Mix together the mustard and mayonnaise and gently stir the potato salad until all the potatoes are covered. You can add a bit more mayo or mustard to taste. The key is not to get it too "wet" with mayo or it doesn't taste good, but also not too dry either. Salt and pepper to taste. We like to put a bit of extra pepper on top.

The make it pretty - sprinkle with paprika. You can add some "greens" to this -- like dandelion greens, parsley or spring lettuce, but it's just good plain too.

NOTE: This is our traditional meal we make at least a few times each summer:
grilled brats which have been boiled in beer and served on a hard bun with sauerkraut
Aunt Dru potato salad
baked beans