This recipe is nearly identical to my mother's - it has been a hit at family gatherings for years. Even folks who don't normally eat leftovers manage to spirit away some of it away! (I'm one of those who hate mayo and eggs, but go figure - this is one of my favorite dishes!) Ours doesn't have the celery, and, for those who find the recipe here too bland, we use a fair amount of cayenne powder. When we were children, there were two bowls of this - one with Best Foods mayonnaise, and one with Miracle Whip. Now we're all happy with the Best foods version. Oh, and ours has about a tablespoon of prepared mustard. I agree with those who prefer to cube the potatoes first, it is quite difficult to get red potatoes cooked through and still retain the peel otherwise. Someone suggested sprinkling the salt, pepper, and vinegar on the potatoes while they are still warm - I think that is an excellent idea, but would only work if they had been cubed prior to cooking. I guess what I would suggest for those who have offered less than five stars is this: potato salad is a very traditional, familial dish. If you find a recipe too bland, or it lacks or includes ingredients which aren't your preference, tweak the recipe to suit yourself. This particular recipe has excellent proportions, and is a terrific base for your preferences. Great recipe!
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