classic

My father's mother did not cook. Well, she didn't cook much by the time she had grandchildren. I remember visiting her during the summer, watching as she smoked a cigarette by the sink, her hair bound tightly in pink curlers. Besides that, there weren't many other great occurrences in her kitchen that I observed. I opened the oven once to find it being used solely as a storage area for unwanted pans and cookie sheets. I did love the thick slices of salami and cheese she served with plenty of spicy mustard. At the holiday season, she baked plates of cookies for our annual exchange. And then there was her potato salad. I don't create too many dishes with creamy sauces or dressings, but I'm tied to this one. This recipe is a rendition of hers; the important thing is to use creamy dressing, and to let it sit for a few hours before serving.

• 6 medium potatoes, peeled (use more if you cook with new potatoes)
• 1 and a half cups mayonnaise (use less or more according to your taste)
  
• 1 tablespoon white or cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium onion, chopped
• 2 medium celery stalks, chopped
• 4 hard boiled eggs, chopped

Boil the potatoes and cook until they are tender. Drain and let them cool. Cut the potatoes into cubes. Mix the mayonnaise, vinegar, mustard, salt and pepper in a large bowl. Add the potatoes, celery and onion. Add the eggs last, and then chill for several hours before serving.