Try and cut your potatoes approximately the same size so they will all cook uniformly. When your water is boiling, add the potatoes and set your timer for 10 minutes. Test them at about 10 minutes and every minute after to see if they are done. Your fork should go through, but not too easily. You do not want overcooked or undercooked potatoes. Just like Goldilocks, you want them just right :) When they are done, drain them in a colander and rinse with cold water until they are cool. Drain well.
Meanwhile, chop about 4 ribs of celery, (get them from the inside of the stalk, include some of the light tender leaves!) 1 medium sized sweet onion (or 1/2 a Vidalia onion)
Take your cool, well-drained cooked-just-right-potatoes and put them into a large bowl with your chopped celery, onion and a little parsley (fresh, finely chopped flat parsley is best, but dried will do in a pinch.) Add about 2 tablespoons white balsamic vinegar. Any vinegar will do, but I really like the white balsamic for this salad. Add about a cup and a half of your favorite mayo. You can add more later if you need to. I've been using Hellman's Canola oil mayo lately. I also bought their new olive oil mayo but haven't tried it yet. (Is Hellman's still called Best Foods west of the Rockies?) Toss in a couple of good pinches of sea salt and a few cranks of cracked black pepper. Toss the salad gently so the potatoes don't fall apart. You can add a chopped hard boiled egg or two if you like. Store in a tightly covered container and refrigerate for a few hours. So simple, but a yummy classic Summer salad.
There's plenty for leftovers and for hubby to take some to work if he likes. You can always cut the recipe in half or double for a large party. -CS ^..^