6 c. peeled, diced, cooked potatoes
1 medium onion, finely chopped
1 c. finely diced celery
1 c. chopped dill pickles
1 c. sweet relish
8 large hard-boiled eggs, 4 chopped, 4 whole
2 c. mayonnaise
Fresh parsley, chopped
First! A perfect hard boiled egg: Bring a large pot of water to a boil. Gently place each egg into the boiling water (I use a spoon). Continue to boil for 12 minutes. Drain water quickly and fill the pot with cold water and as many ice cubes as you can fit. If you have time, refrigerate the eggs for a while until you're ready to use them. About 90% of the eggs peel easily and perfectly.
Back to potato salad. Combine potatoes, onion, celery, pickles, and chopped eggs. Whisk mayo and sweet relish together. Pour a third of the sauce over the rest of the ingredients and stir, then pour the next third and stir, then the final third and stir. Slice the remaining four eggs and arrange on top of the salad in the bowl. Dust with parsley. Refrigerate for a few hours, or for as long as you can before serving.