Serves 6

“This recipe for potato salad is so simple, yet so delicious,” writes Susan Grosdov of Saugus. “The paprika and parsley were ingredients used by my parents, which add a special element to the taste. I have made it for parties for many years and have received endless compliments.”

5 medium red potatoes, cut into 1½-inch chunks
Salt and pepper, to taste
1 onion, chopped
1 stalk celery, chopped
½ cup mayonnaise
3 eggs, hard-cooked and coarsely chopped
3 tablespoons chopped fresh parsley
Sweet paprika (for sprinkling)

1. In a saucepan combine potatoes, a large pinch of salt, and cold water to cover. Bring to a boil, lower the heat, and cover the pan. Simmer for 15 minutes or until the potatoes are tender. Drain the potatoes into a colander. Transfer to a bowl; cool.

2. Add the onion and celery to the potatoes and mix gently. Fold in the mayonnaise, salt, pepper, eggs, and parsley.

3. Transfer to a bowl and sprinkle with paprika.  Adapted from Susan Grosdov