Use Maine or “regular” potatoes – no Russet or Idaho
Spices (this varies somewhat each time – depends on…what I remember to put in)….salt, pepper, dried basil, oregano, dill weed, dried or finely-chopped fresh parsley
Add: chopped celery (I like a lot); a little (1/2 or less) grated onion; shredded carrots; you can use ½ of finely-chopped green pepper
Into the cut-up potatoes and 8 – 10 eggs (save one for decorating the top), moisten with corn oil and white vinegar
Mix together with Hellman’s “regular” mayo: no Miracle Whip or low fat…
Mix the mayo first with a little yellow food coloring
Make sure the eggs, potatoes and mayo have been in the refrigerator overnight; mix the potato salad in the morning.
When in the serving bowl, garnish with egg slices, fresh parsley, pimento stuffed (small) olives and sprinkle with paprika