Paula'S Classic Potato Salad - cooking recipe

Ingredients

4 lbs red potatoes, unpeeled, cut into 3/4-inch cubes
3 large eggs
3/4 cup mayonnaise (about)
2 1/2 teaspoons apple cider vinegar
1/2 cup chopped dill pickle relish
2 stalks celery, finely chopped
3 scallions, finely chopped
3 tablespoons chopped fresh parsley
salt (or Paula Deen's House Seasoning, Silly Salt, etc.)
black pepper

Preparation

In a large pot of boiling water, cook the potatoes and eggs for about 10 minutes.
Drain the potatoes and eggs and allow them to cool.
Peel the eggs and squish them with your hands until they crumble.
In a small bowl, whisk together 3/4 cup mayonnaise and the vinegar.
In a large serving bowl, combine the potatoes, eggs, pickle relish, celery, scallions, and parsley; toss with the dressing.
Season to taste with salt and black pepper.
Add more mayonnaise if not creamy enough.
Serve immediately (or chill a few hours, then serve).