Who doesn't remember a family picnic without the best potato salad, EVER.  Without it, it just wouldn't be the same picnic memory, right? Well, we've decided to share a family secret with you.  It's Idaho potato salad.  Yes, IDAHO potatoes.  When cooked properly, they are just creamy enough, and just chunky enough, to please any discerning palate.

The following, easy to make, recipe, just may change your mind about the perfect salad-making potatos.

Our Ingredients:

• 6 large Idaho baking potatoes (at least as large as a man's closed fist)
• 1 cup of mayonnaise (NOT salad dressing)
• 1/2 of a chopped small yellow onion (optional)
• 4 eggs
• small bowl of cold water
• 1 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp paprika
• pinch of garlic (1/8 tsp)

Fill, to about half-full, a large pot of water and bring to a boil.  Peel and rinse the potatoes, being sure to remove any dark spots.   Cut into 3/4 inch squares and carefully place the entire lot into the boiling water.  Carefully set the 4 eggs atop of the potatoes and bring the mixture back to a simmer, uncovered, stirring carefully every few minutes taking care not to break the egg shells.  Simmer for 15 minutes MAX.

At this point, check one of the potato squares for tenderness by cutting one in half with the side of a fork. Like pasta, it should be firm, but cooked through.  Once your potatoes have reached this point, turn off the heat, and fish out your eggs to cool in a separate bowl of cold water (this keeps the shells from sticking to the hard boiled eggs when you peel them in a few moments). Strain the water from the potatoes, and put them in a large mixing bowl.  Add onions, mayonnaise, salt, pepper, and paprika, then FOLD, not stir, the combination together.  We're being careful not to mash the potato chunks. When you are done folding, the mixture should have a slightly creamy texture to it, but not too loose.  If it appears to dry, add a few tablespoons of mayonnaise with the next step.

Next, peel the eggs.  Cut two of the eggs into 1/4 inch wide rounds (cross-cut) and set the best-looking ones aside.  You should have at least 8 of them.  Take the not-so perfect egg ends that you didn't use, and add them to the last two eggs 1/4 inch squares and carefully fold them into the potato salad mixture.   Transfer the mixture into it's final serving dish.  Lay the egg rounds on top of the potato salad in a circle.  Lastly, sprinkle a pinch or two of paprika over the top.  Eat warm, or cover and refrigerate.