Red Skinned Potato Salad, Not My Mom's Potato Salad

I made this potato salad over the weekend. I'll share a secret with you , I hate to make potato salad, and I don't like to peel potatoes, even with a peeler.  My Mom made the best potato salad, so when I needed potato salad for a party, I  would call my Mom, and she would make some for me.  Now that she has passed away, I have to make my own, ugh!  However now,  times have changed, and potato skins are in vogue, loaded potato skins,  and mashed potatoes with the skins left on them, and also Red Skinned Potato Salad, which is what I made.  See the red skins on the potatoes in the picture?   I used the baby red potatoes, which makes cutting the potatoes much easier.

There are so many versions of potato salad, red or white potatoes? Mayo vs. Miracle Whip?, Oil and vinegar? Mustard or no mustard?  Skins on or off?  hot or cold?  Every family has their own recipe, maybe even passed down for generations.  What type of potato salad do you make? Do you have trouble cooking the potatoes to the perfect firmness? Are they too soft, or too hard?  These potatoes turned out perfectly, according to my Hubby.

Besides the baby red potatoes with the skins left on, my potato salad had Miracle Whip dressing with a little yellow mustard and vinegar, celery, hard boiled eggs, green onions, celery seeds,  and fresh parsley from our herb garden, which has huge leaves now.  I don't like mayo, so it's Miracle Whip for me. This is basically the dressing my Mom used, minus the fresh parsley. Thank you Mom:)   Anyway, this potato salad is so good, and even tastes better the next day, if you have any left over. Also, it's much easier to leave the skins on, and then you don't have to peel the potatoes.  Here is what we had left over.

Red Skinned Potato Salad  Inspired by my Mom, Helen

Ingredients:

3 pounds clean, new red potatoes I used size B 6 eggs 3 green onions  finely chopped 3 stalks celery, finely chopped 2 cups Miracle Whip or  mayonnaise 1-2  Tbsp yellow mustard 1 Tbsp cider vinegar 1/2 cup fresh parsley chopped 1 Tbsp celery seed salt and pepper to taste

Directions:

1.	Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Watch carefully so that they don’t cook too long.  Drain and set in the refrigerator to cool.
2.	Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and put in cold water, peel and chop.
3.	Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, onion and celery. Add Miracle Whip or mayonnaise, mustard, celery seed, chopped parsley, salt and pepper to taste. Chill for an hour or longer before serving. My Red skinned Potato Salad featured on Brandie@The Country Cook's Weekend Potluck #30 Yay!!!  I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #29 Stop by and say Hi to Brandie!