Cooking with Kat

1. Cut the potato across, horizontally, around the potato  but not too deep, just under the skin.
   Make sure when you cut the potato, the "line" cut around the potato meet from one side to the other.

2. Boil them for 45 minutes.

3. While the potatoes are boiling, lets start to boil the eggs, too, in a large pot - on medium heat

4. The eggs should take only 10 minutes or so, so place them into a bowl of cold water.
   Alternatively, you can also place them in the freezer to cool for about 10-15 minutes.

5. While the eggs are cooling, this gives us time to finely mince the celery and onion.

6. After the eggs have cooled, peel the shells, and (unless you love yolk) take the yolks out of two eggs.

7. Place the eggs in the mixing bowl and mash them with a potato masher.

8. Add the finely minced celery and onion to the mixing bowl - but do not mash yet.

9. Wait for the potatoes to finish cooking, then cool them, like the eggs.

10. After the potatoes have cooled, around 10-15 minutes, then peel them and dice them.

11. Place the potatoes in the mixing bowl and mash/fold them with the egg, onion, and celery.

12. Add into the mixing bowl:
    1/3 cup of sour cream
    1/4 cup of pickle relish
    1/2 cup of mayonnaise (or avocado)
    Sprinkle salt, pepper, parsley and paprika

13. Fold all the ingredients in, then place in the fridge until serving cold (It can keep for a few days).

Note: If you are in a hurry, freeze the potato salad for 20 minutes, then serve cold!