Boiling potatoes in their skins prevents them from absorbing too much water during cooking and ensures firm potatoes for salads.

Prep: 40 minutes. Chill: 6 to 24 hours. Makes: 12 side dish servings.

• Ingredients:
• 6 medium potatoes (2 lbs)
• 1¼ cups mayonnaise or salad dressing
• 1 tablespoon prepared mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup thinly sliced celery (2 stalks)
• ¹/₃ cup chopped onion (1 small)
• ½ cup chooped sweet or dill pickles or sweet or dill pickle relish
• 6 hard-cooked eggs, coarsley chopped
• lettuce leaves (optional)
• paprika (optional)

1. In a medium saucepan place potatoes and a small amount of water to cover and, if desired, ¼ teaspoon salt. Bring to boiling; reduce heat. Simmer covered, for 20 to 25 minutes or until just tender. Drain well; cool slightly. Peel and cube the potatoes.
2. Meanwhile, for dressing, in a large bowl combine the mayonnaise, mustard, the ½ teaspoon salt, and pepper.
3. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.
4. To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potatoe salad to the bowl. If desired, sprinkle with papriks.

When buying spuds for potato salad, some hold spape better than others. Try long whites, round reds, and new potatoes.