Mom’s Potato Salad

Boil potatoes in a large pot with 1 tsp salt and enough water to cover the potatoes.  Potatoes should be boiled for about 1 5 minutes.  Periodically check for doneness by inserting fork.  They are done when fork penetrates easily.  Rinse potatoes in cold water.  Peel skins.  Most skins can be rubbed off.  Or, use a potato peeler.  Cut potatoes into bite size chunks.

For the dressing, chop hard boiled eggs, finely dice onion and celery, and mince garlic.  Mix all together with Dijon mustard, 1/2 tsp salt and mayonnaise.

When potatoes are cooled, use a spatula to blend potatoes and dressing, adding dressing to the amount you prefer.

The celery and onion add a  nice crunch.  If you are not an onion fan, you could cut that down.  It's good to mix up the dressing beforehand, maybe even the night before.  This makes a "party-size" amount so you might want to cut it in half.