Caution: Danny says this one is boring.

HMMMMMMM. Oh,so good. Fresh homemade potato salad is a great but simple pleasure of my life. On Saturday afternoons, I love to turn on the TV and watch the Antique Road Show while I make one of my favorite dishes. I make it exactly like I like it.

I start with about eight medium red potatoes. They're the best for making salad. You have to wash them good and leave the peeling on. Then you cut them in cubes and let them boil until you can moosh a potato chunk against the side of the pan with a fork. It's important to remember to skim the foam off the top while their boiling cause that's probably leftover dirt that you weren't able to scrub away with the vegetable brush.

While the potatoes are cooking don't forget to boil about five eggs. I always set the timer and let them cook on high for 19 minutes on my Whirlpool gas range. They come out just right and done all the way through.

While those two are cooking I start chopping and mixing together the rest of the ingredients. I like to use green onions and cut them in quarter inch chunks. They're better than white, yellow or red onions. They taste fresh like the onions I would pull up out of my mom's garden when I was young. I make sure they're clean though. After I finish with them I get some sliced hamburger pickles out of the jar in the refrigerator. I put six or seven in a stack and then slice them in half, turn my serrated knife at a 90 degree angle and slice a few more times. I throw these ingredients into my favorite mixing bowl. It's a red bowl my husband got from his mother before we were married. It never had a lid as much as I can tell but it's big and roomy. It has lots of scrapes and scratches on the inside from making recipes of the past. Next I add the creamy gunk that will hold everything together. Mainly speaking Miracle Whip because I want to avoid the raw egg mayonnaise taste as much as possible. To cover up any raw egg taste I will make sure this is a mustard potato salad. I like it to have a bright yellow look to it. Then I'll add a few spices -- some salt, a little bit of cayenne pepper because a tiny bit will go a long way and then an ingredient I discovered on my own. It's an Italian spice but I consider it to have a mild black pepper taste. It's basil. You can really taste the basil when the potato salad is freshly made.

While I have been putting all these ingredients together, the potatoes have been cooling. When I drained the potatoes in the pan I left a little of the starchy hot water to make it even creamier. Then I take a potato masher and mash them halfway. And let them cool some more. I don't want to cook the Miracle Whip. I also let the eggs cool by dumping out the boiling water from the pan and then putting some cold tap water on them. Then I peel them and cut them in chunks. Several years ago I had a wire utensil that chopped them in about 5 seconds but Samuel got it and his curiosity caused him to unwire it deeming it useless.

Finally, after the potatoes are semi-cool since I can't hardly wait any longer I dump it all together and stir it up real good. Then, since I like the fresh potato salad warm (I wouldn't want to wait for it to refrigerate for an hour; that's ridiculous!)I get a big serving spoon and drop a dollop into one of our pretty blue plastic bowls. It has the potential to splatter because I like to watch it plop into the bowl but it won't because it's so rich and creamy and chunky (Yum!) Lastly, I salt it and sprinkle some more cayenne pepper on the top. Finally! I take my first bite. HMMMMMMM! So, good!