Mom's Potato Salad

This is one of my husband Ralph's favorites. It's a very "eggy" potato salad.

Begin with an equal amount of red skin potatoes and eggs. (6 potatoes, 6 eggs, etc.)
Begin by washing the potatoes and placing them in a deep enough pan to cover completely plus about 2 inches of cold water. Put in a generous (2-4 tablespoons) amount of cider vinegar. Bring to a boil, lower the heat and cook until the potatoes are fork tender. Remove immediately and cool completely. You can either peel the potatoes or leave the skins on.
When cool, cut into cubes.
Boil the equal number of eggs. Place eggs in cold water in pan again with enough water plus some and bring the eggs to a boil. Remove from heat, cover the pan and allow eggs to sit in hot water for 15-20 minutes. Then immerse in cold water and cool. Peel eggs and chop to whatever consistency you prefer.

Combine the cubed potatoes, chopped eggs and 1/4 - 1/2 cup of finely chopped red onion. Stir in mayonnaise to the consistency that you like. Some like their potato salad with lots of mayonnaise, others prefer it a bit drier. Season with salt and pepper.

Chill until very cold, serve and enjoy.
Mom always sprinkled with top with a bit of paprika as she said "to give it a bit of color."