Grammy's Potato Salad

Classic New England Potato Salad. Chopping the potatoes into small pieces allow more surface to be coated and improves the flavor.

Ingredients

• 3 pounds California long white potatoes
• 3 hard boiled eggs, chopped
• 1 medium onion, minced
• 3/4 cup mayonnaise
• 1/4 sweet pickle juice (from jar of pickles)
• 1 tablespoon dried parsley
• 1/2 teaspoon celery seed
• 3/4 tablespoon sugar
• salt
• pepper

Instructions

1. Cut unpeeled potatoes in half and cook until they are tender when tested with a knife. Do not overcook.
2. Peel the potatoes by scraping then lightly with a knife and cut them into 1/2 inch cubes.
3. Place potatoes in a large bowl and let them come to room temperature.
4. In a small bowl, combine the mayonnaise, pickle juice and sugar and stir until smooth.
5. Add the mayonnaise mixture, minced onion, parsley, celery seed and chopped eggs to the potatoes. Add salt and pepper to taste. Stir lightly to combine.
6. Place in large serving bowl and sprinkle with paprika.
7. Cover and refrigerate until ready to serve.