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Mother Felice's Potato Salad

My Italian mother-in-law has been perfecting this recipe for the past 60 years. It is a staple at family barbecues and picnics and a frequent summertime request of my husband. I like to make it a day in advance as it becomes more flavorful after sitting overnight.

4 lbs russet potatoes
4 eggs, hardboiled
½ cup chopped yellow onion
1 cup chopped celery
½ cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 teaspoons Hungarian sweet paprika
Kosher salt
Freshly ground pepper

Boil the potatoes with skins on in salted water for 30-35 minutes. Peel the skins and cube potatoes into 1-inch pieces.

Slice hardboiled eggs in half and separate the yolk and the whites. Crumble the yolks and coarsely chop the whites.

In a large bowl, add potatoes, egg whites and yolks, onion, and celery. Drizzle with olive oil and vinegar and toss until all ingredients are combined. Sprinkle paprika and season with salt and pepper tossing again until seasoned.

Refrigerate overnight and serve with a sprig of parsley as a garnish.

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