Here is my mother’s classic homemade potato salad recipe. It has been a family winner for decades and although it involves a little work it is really worth it.Main homestyle ingredients:5 pounds Red Bliss Potatoes6 hard boiled eggs, peeled and chopped2 medium onions, diced3 stalks celery, diced½ teaspoon celery seed½ teaspoon each of salt & pepper to tasteMayonnaise to taste – not a “lite” version ¼ teaspoon paprika or more for colorFirst, boil and peel the potatoes. Make sure they are “fork-done” or else they will be too hard – unless you like your potato salad that way (and some people do.) Mom says don’t let the potatoes cool completely before mixing them into the salad or else the flavors will not blend as well.Mix all of the other ingredients except the mayonnaise and paprika in a very large bowl. These are the eggs, onions, celery, celery seed and salt & pepper. You can leave out a couple of the hard boiled egg yolks to make this dish slightly more cholesterol-friendly if you like and the dish will still taste good. Then add the potatoes and mix them all in gently.I don’t exactly measure the mayonnaise, so here is how you can add it next. Add 3 tablespoons of mayonnaise and mix it in gently. Keep adding more mayonnaise until the whole thing looks like potato salad. You will know it when you see it. I leave this up to you because some folks like their potato salad on the dry side and some like it almost runny with mayo. Chill the whole thing, and just before you are ready to serve it give it a dusting of paprika for that retro summertime color.