8 boiled potatoes
6 hard-cooked eggs
2 stalks celery
1 green or sweet red pepper
1 sm. onion
1/4 head iceburg lettuce
1 tbsp. parsley flakes
Salt and pepper to taste
2 or 3 tbsp. cider vinegar
1/2 c. mayonnaise (or your amount)

Boil potatoes with skins on for nutrients. An easy way to remove skins is under cold running water, just like beets. Cool potatoes and cut into bite-sized pieces. Chop vegetables and mix with potatoes, seasonings, vinegar, and mayonnaise.

Add cut-up eggs last so that the egg yolk does not get lost in the dressing. Pile into lettuce-lined bowl and garnish with additional egg slices. Sprinkle with paprika. With cold meat and fresh fruit, this is a complete summer meal.