Old Fashioned Potato Salad

Potato salad is a summertime comfort food. The beauty of it is that it can be made in advance, then served with everything from burgers, ribs, and chicken. Joe eats the leftovers on saltines, a taste sensation he picked up from his mom – try it sometime, it’s good!

• 1 large egg
• 4 Idaho potatoes
• 1 – 1 1/2 tablespoons cider vinegar
• 2 tablespoons yellow onion, diced fine
• 1/2 celery rib, diced fine
• 8 dill pickle chips, chopped
• Hellman’s mayonnaise
• salt and pepper
• paprika (optional)

1. Place the egg in a medium saucepan, cover with cool water by an inch. Over medium heat bring the water to a boil; once the water has reached a boil, cover the pan and remove from heat. Let sit for 12 minutes, then place the egg in an ice bath. Set aside.
2. Peel potatoes, cut into quarters, then into bite sized pieces. Boil until fork tender, drain, and rinse with cold water.
3. Transfer potatoes to a large bowl, and sprinkle with the cider vinegar. Place the bowl in the refrigerator to allow the potatoes to cool.
4. Meanwhile, dice the onions, celery, and pickles – stir into the potatoes. Add the mayonnaise, start with a half cup – adding more as needed.
5. Peel the egg, using a box grater, grate into the bowl. Gently fold the egg into the potatoes. Season with salt and pepper, garnish with paprika . Can be made two days ahead of time.