Nanny’s Potato Salad

Serves 6-8

6-8 Yukon Gold potatoes (1 per person being served)
4 eggs, boiled and chopped
1 large yellow onion, chopped fine
kosher salt
fresh ground black pepper
Nature’s Seasons seasoning
Poppy seeds

Peel and chop potatoes into 1″ square cubes. Boil in salted water for approximately 15-20 minutes, until the potatoes can be pierced with a fork easily, but do not break apart when pierced. Remove from stove and drain.

Place potatoes in a large bowl (feel free to use the bowl you plan to use to serve). Add salt, pepper, and Nature’s Seasons seasoning to taste. Add poppy seed. The poppy seed are really what makes this dish what it is, so please be liberal!

Put potatoes in the fridge to cool for at least an hour.

Hard boil the eggs, then allow them to cool and peel. Chop finely. Chop large yellow onion finely as well, into pieces roughly the same size as the eggs.

When potatoes have cooled sufficiently, add onions and eggs. Add two heaping large spoons (we use a serving spoon) of mayonnaise. Stir to combine all ingredients.

The potato salad should be creamy, but not overwhelming in the amount of mayonnaise. Start with the 2 spoons, and if you feel it needs more, add a little bit at a time until you are happy with the salad’s consistency.

Can be made 1 day ahead of time. Enjoy with family, friends, and copious amounts of barbecue!