Potato Salad

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(Ingredients must be adjusted according to servings needed) 

Use potatoes that are waxy in texture, usually Red potatoes.

1.       Peel or not (optional) and cut in 1/2-inch cubes. Cover with salted water in saucepan with clove of garlic cut in two. Bring to boil and cook until tender, not mushy (about 10 minutes, check and see how you like it). Potatoes should be "al dente" and not mush when mixed and stored. Allow to cool. Remove garlic cloves (optional -- surprises can be fun).

2.       Prepare one or more hard-boiled eggs by putting the egg in a pot of cold water and placing it on high heat. Set the timer for 15 minutes. When the timer rings, the egg is done. A perfect hard-boiled egg should have a yolk that is just completely cooked, still a bit creamy. When it is cool, cut the egg in little bits.

3.       Chop about 1/2 a medium onion into small pieces. Amount to taste.

4.       In mixing bowl, combine cooled potatoes, egg, onion, salt and pepper to taste, and about a tsp. or so of summer savory.

5.       Add mayonnaise to hold it all together, but not drown it.

Resulting salad should taste of potatoes, with other stuff. Adjust flavor by adding more of stuff, but remember that as it sits, the flavors will blend and become more definite.

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