With summer beginning, there's nothing like homemade potato salad to bring to cookouts. I developed my favorite recipe from the Hellmann's mayonnaise recipe they used to print on the labels. I'm always on the look-out for a new potato salad recipe so if you'd like to share your favorite, please do. My Favorite Potato Salad 2 pounds (6 medium sized) whole potatoes (Note: Use whatever kind of potatoes you want--adjust the number of potatoes according to their size. The best I've ever used for this salad are Yukon Gold. Idaho works well, too. A lot of people like red-skinned for salad--use 8 or 9 unless they're very big.) 1 large or 2 small carrots, peeled and shredded 1 medium onion, diced fine (A sweet one like Vidalia makes it extra special) 1 1/4 cup mayonnaise (Hellmann's is the best) 1 Tablespoon good mustard (Grey Poupon is my favorite) 1 Tablespoon white vinegar 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon fresh ground pepper Finely chopped parsley (optional) Wash the potatoes well. Put them in a pot and add water to mostly cover them. Add about a teaspoon of salt to water. Cover and bring to a boil, them simmer them, partially covered, for about 30 minutes until tender. While the potatoes are cooking, shred carrot(s) and clean and chop onion. Set aside. Mix the mayonnaise, mustard, vinegar, sugar and seasonings together in a large plastic bowl. A Tupperware or similar plastic bowl with a sealed lid works well. Drain the potatoes and cover them in the the pot with cold water. Change the water a few times until the potatoes are cool enough to handle. Scrape away the potato skins and discard them. Cut the potatoes into cubes and add them to the dressing. Mix well. Add the carrot and onion, mix again. Chill the salad well. Before serving, taste for seasoning; add more salt and pepper as needed. Sprinkle with fresh chopped parsley, if desired. You can make this a day in advance. It keeps in the refrigerator for at least 3 days--make sure it's well covered.