This is the potato salad Laurie Bjorn looks forward to, post Tri for a Cure. It’s a recipe from her brother-in-law, Mario Barros, a chef. (Ozzy is Bjorn’s family nickname.)
6 medium Maine chef potatoes
6 large eggs
1?2 cup mayonnaise (add more or less to personal taste)
3?4 cup fresh chopped scallions (green onions)
2 tablespoons dried oregano
1?2 tablespoon dried basil
1?2 teaspoon sea salt (more or less to personal taste)
1?2 teaspoon ground black pepper (more or less to personal taste)
11?2 ounces apple cider vinegar
Wash and cut potatoes to about 11?2 inches in size and bring them to a boil in a large pot of water. Cook potatoes until they can be gently pierced with a fork. Drain and rinse with cool water. Then place the potatoes in a large mixing bowl.
Place eggs in boiling water and cook until yolks are hard (usually 5-7 minutes). Place cooked eggs in cold water. When eggs are cool, shell them and cut them into small pieces as you prefer, then put into bowl with potatoes.
With potatoes and eggs still a little warm, sprinkle salt and pepper, basil and oregano over them. Sprinkle cider vinegar next and let set for a minute or two.
Wash and chop scallions. Add mayonnaise, chopped scallions and mix thoroughly. More or less mayo can be used to suit personal taste. Serve immediately or chill for later use.