Ingredients 2lb red potato
1 celery stalk
2 tbs chives
1/4 cup parsley
1 cup mayo
2 tbs red wine vinegar
salt and pepper to taste
1 tbs mustard
little thyme
1 dill pickle
1 garlic clove
6 eggs, hard boiled
Paprika



Procedures
First boil the potatoes until they become fork tender. Take them out of the water and immediately remove the skin (you can wait 5 minutes for it to cool down though.) Now cube the potatoes and place them in a bowl.
Cut up the celery, pickle, chives (or green onion), Thyme, Garlic clove, and egg into small cubes. Then put these ingredients in the bowl with the potato.
Keep in mind that it is very important to add the ingredients, especially the vinegar, to the potatoes while they are still warm. The other ingredients will impart their flavors more easily.
Now add the Mayo, vinegar, salt, pepper, and mustard. Mix it very carefully. Be careful to not over mix it or mash the potatoes.
I then use my last hardboiled egg for decoration. I slice it in an egg slicer and carefully lay the slices over the top of the salad. I then lightly sprinkle the top with paprika for color. And last I would put a couple of small pieces of parsley for decoration on the top.