This is a pretty basic recipe, but everyone seems to love it at BBQs...so here it is.
The day before:
Boil a 5 lb. bag of white potatoes until tender. In another pan, hard boil 5 eggs. After done, put potatoes and eggs in refrigerator overnight.
The next day
Peel and cut potatoes into small chunks. Peel and chop eggs. Put in large bowl.
Finely chop a small onion and a couple of stalks of celery. Chop some fresh parsley too (about 1/4 cup). Add to the bowl.
Put a capful of vegetable oil and a capful ofr white vinegar. Add 1/2 tbsp. of surgar.
Add mayonnaise, salt and pepper. Stir until mixed well. Adjust seasonings and mayonnaise according to taste. Sprinkle paprika on top and chill.
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