Classic Potato Salad

Peel and cube potatoes. Cook in a medium-sized pot until fork-tender. Do not overcook as you want the potatoes to retain some shape once mixed into the salad. Drain potatoes in a colander and run under cold water for a minute or two to stop the cooking process and help potatoes cool faster. Refrigerate potatoes until they are cooled.

To hard-boil eggs, add eggs to a medium-sized pot, cover with water, and bring to a hard boil over high heat. Continue to boil for 7 minutes. Remove from heat and run under cold water for one to two minutes to stop the cooking process. Let eggs sit in cold water for 10 minutes. Refrigerate until ready to peel and chop.

Cut cooled potatoes into bite size pieces and put into a large bowl. Add all other ingredients and mix to combine. Refrigerate until ready to serve.

This potato salad is easily adaptable to any of your favorite ingredients and veggies like red onion, raw broccoli, or you can toss in some paprika just for fun.