Esther’s Potato Salad

In a large pot, cover potatoes with cold water and bring to a boil. Simmer 20 minutes or until tender. Test with a small knife for doneness.

Drain when cooked and place on a tray to cool. When you can handle them, peel as much as you like (I leave the red skins on and peel the al- purpose potatoes), dice into half-inch pieces and toss with the Italian dressing while still warm. Place in the fridge to continue cooling.

While the potatoes are cooling, dice celery and onion. Mix with mayo, celery seed, and garlic salt. Add the mayo mixture to the cooled potatoes, then blend in the parsley. Add salt and pepper to taste. Sprinkle with paprika, if you like, before serving—just for show.