Scott'S Favorite Potato Salad - cooking recipe

Ingredients

2 hard-boiled eggs, cut up
4 or 5 medium potatoes, scrubbed, cooked in jackets, peeled and cubed (red are best)
1/2 c. red onion, chopped or sliced thin
1/2 to 1 c. celery, chopped (include some tops)
1/4 to 1/2 c. fresh parsley, chopped
vinegar or Italian dressing or brine from olives or dill pickles
3/4 c. mayonnaise (low-fat is fine)
5 or 6 radishes, sliced
1/3 c. green pepper, chopped
1/3 c. red pepper, chopped
green olives, cut coarsely
ripe olives, cut coarsely
2 tsp. celery seed
salt and pepper to taste

Preparation

While potatoes are still warm, sprinkle with a little vinegar or Italian dressing or pickle brine.
Set aside.
Mix onion, celery, parsley, radishes and peppers with mayonnaise.
If olives are desired, use about 8 each, more or less to taste.
Add salt, celery seed and fresh ground pepper, but remember that the potatoes have vinegar on them, so be careful in adding salt.