Well it's not much of a picnic here with all the snow that is falling, AGAIN! I hope this is the onion snow and then we are done with winter. I saw crocuses and daffodils up already, so I know this is it for old man winter, BYE BYE! So sorry I am not sad to see you go. My daughter who went back to college from Spring break is thinking summer. This potato salad is another requested dish from her, to go with her fried chicken. She is in, picnic, warm weather, being outside, summer state of mind too! This is how I make it.
I boiled 8 large potatoes with the skins on until tender all the way through. Drain them and let them cool. When they have cooled, peel them gently by pulling off the skins with a paring knife. Get the knife just under the skin and pull it back, the skins are like paper, do not remove any potato.
Cut the potatoes to the size of your choice, mine are a little bigger than cubed, and put them into a large bowl. Dice up 1/2 of sweet onion and 4 ribs of celery, toss into the potatoes. Chop 2 tablespoons of each, fresh dill and parsley, or to your taste, add to the bowl. Next is the dressing, this too is to your taste. I use 1 1/2 cups light mayonnaise, 1/4 cup white vinegar, 1 tablespoon of dijon mustard, salt, pepper and 1 tablespoons of sugar. Put all this into a container and shake vigourously. Taste test before putting onto the salad to adjust the flavors. Once you pour it on you won't be able to adjust. Pour the dressing on and mix it up. Save any remaining dressing to be used for later, the potatoes will absorb it in the salad.
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