I am by no means a professional chef. But, I love to cook, love to eat, and love to hear the raves from those who eat my food!

Recently when I made a big batch, I took over a portion to my neighbors. They could not stop raving about it. Made me feel good, and made me want to share the recipe with everyone.

This potato salad "technique" has been in my family for years. I call it a technique, because there is no official written recipe - until now. Since I use all of my senses when I cook, and check it as I assemble everything together, it was a challenge to figure out some of these calculations. So, against my youngest daughter's wishes to keep this "our family secret recipe", here is how to make my famous potato salad.

Simple ingredients, serves four with leftovers

• white rose potatoes - about 10 small to medium
• hard boiled eggs - about 6
• green onions - 3
• celery - 4 stalks (I prefer the stalks closer to the heart)
• mayonnaise - about 3/4 cup
• sour cream - about 1/2 cup
• hot pepper sauce (not Tabasco, but a red pepper sauce such as Tapatio) - about 1 tablespoon
• salt and pepper to taste
• paprika

Here is how to put it all together:

1. Cook the potatoes with the skin on until done. When they are cool enough to touch, peel and cut them into cubes. Put into a large bowl.
2. Chop up the green onions and celery. I like the celery to be chopped into a smaller dice, not sliced. Add to the potatoes.
3. Cook the eggs until done. Reserve 2 hard boiled eggs. Peel and chop the remaining eggs. Add to the bowl.
4. Add a couple of large spoonfuls of mayonnaise and sour cream.
5. Add several shakes of the hot pepper sauce.
6. Mix it all up. If you like a creamier texture, add more mayo and/or sour cream. If you like a dryer texture, just add less.
7. Salt and pepper to taste.
8. Place the salad in a serving bowl.
9. When you are happy with the taste, slice the remaining two eggs with an egg slicer and place them on the top of the bowl.
10. Sprinkle some paprika over the top to give it a little color and added "boost".

Yes! There is a low fat version.

These days, I am more concerned with healthy versions of my old family favorites. I usually make my salad with low-fat sour cream and light mayonnaise, and it still comes out wonderful. I don't recommend using "no-fat" sour cream because it is too watery and does not give you the creaminess you want in a potato salad.

Make Awesome Macaroni Salad the Same Way! - All you have to do is substitute elbow macaroni for the potatoes.