Summer Potato Salad

• 2 and 1/2 pounds red potatoes
• 1 cup chopped celery
• 1 cup chopped red onion
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 pint mayonnaise
• 1 hard cooked egg, paprika, and dried parsley for garnish

The potato salad should be prepared at least one day in advance to allow the flavors to blend.

Boil potatoes until fork tender. Rinse under cold running water to cool. Peel potatoes and cut into 1/2 inch cubes.

Add salt and pepper and toss lightly to blend. Add chopped onion and chopped celery and blend well. Add pint of mayonnaise to bind.

The potato salad should be placed in an appropriate sized bowl and covered and refrigerated for at least 24 hours.

Shortly before serving garnish top with the slice hard cooked egg. Sprinkle with paprika and dried parsley.