"If you are looking for a good, basic potato salad, try this recipe. It is not too heavy with either mayonaise or mustard, and is best if made ahead of time and allowed to chill overnight. The dressing seasonings can always be altered to your particular taste."
-Eggs and potatoes can be cooked in seperate pots at the same time-
-Place 6 eggs in rapidly boiling water enough to cover eggs. Bring back to a rapid boil then reduce to medium high heat (to a medium boil) for 15 minutes. Remove from stove, rinse with running cool water for 3 minutes. Add ample ice to cool, then put in refrigerator for further cooling (At least an hour)
-Add peeled/diced potatoes to a large pot of rapidly boiling water.(enough to cover potatoes) Once pot returns to a boil reduce heat to medium high (A medium boil) and set timer to 9 minutes. Done potatoes should retain shape, be easily pierced with fork, but not be mushy.
-Drain cooked potatoes in colander and rinse with cool running water until non-steaming (about 3 minutes) Completely cool cooking pot with running water. Place colander of potatoes inside cooled cooking pot and chill in refrigerator for at least 1 hour.
When eggs & potatoes are completely cooled the salad ready is ready to put together:
-Place diced celery and chilled/diced hard cooked egg in a large mixing bowl.
-Prepare dressing in medium sized bowl. *Taste after mixing; add more mustard/mayo/seasonings if desired.
-Add cooled potatoes to bowl with celery & egg. Mix lightly. Pour dressing over potatoes; mix thoroughly. Transfer to serving bowl. Garnish with a light sprinkling of paprika. Cover and chill overnight.