MARION'S POTATO SALAD

Steps:

• Boil potatoes in a large pot of water until fork tender.
• Potatoes should not be splitting their skins.
• Boil eggs in a separate pot of boiling water for 10 minutes, until completely hard boiled.
• Allow potatoes and eggs to cool completely in the refrigerator, uncovered, about 2 hours.
• When cool, peel potatoes and eggs.
• Discard potatoes skins and eggshells.
• Cut potatoes into bite size pieces and put in a very large bowl.
• Coat with vegetable oil.
• Add vinegar to oiled potatoes.
• Add black pepper, onion powder, dill, parsley, salt; mix well.
• Taste. Add more salt or other seasonings if potatoes still taste bland.
• Add dried mustard and mix well.
• HINT: Do not add more mustard.
• Add Hellmann's mayonnaise one cup at a time.
• You may not need to use the whole jar.
• Potatoes should be well coated, but not covered in mayonnaise.
• Chop eggs into quarters.
• Reserve 1 whole egg for garnish.
• Add to potato mixture and stir gently.
• Scrape down the sides of the bowl with a rubber spatula to get all the mayonnaise off the sides and into the potatoes.
• Transfer to serving bowl, if you are not going to serve it in the mixing bowl.
• Sprinkle top with a light dusting of paprika and a bit of dried parsley.
• In center of bowl, place slices of the hard boiled egg reserved for garnish.
• Allow to chill at least 4 hours in the refrigerator.
• Repeat frequently for a happy summer.