Recipe for Southern Potato Salad

Make hard-boiled eggs: Fill small sauce pan with eggs, fully covered in cold water. Bring to a boil, remove from heat, and cover with lid. Set aside for 10 minutes.
4 large eggs
Prepare and boil the potatoes: Using a vegetable peeler, peel potatoes. Dice them into bite-sized pieces and perform a final rinse. Fill medium-sized pot with diced potatoes and overfill with water by 2 extra inches. Add salt. Bring to a boil (uncovered) 10-15 minutes until done (see notes below); then, remove from heat.
1 tsp salt, 8 medium potatoes
Drain the boiled potatoes: Dump the potatoes into a colander to drain. Be careful of the steam from the water. Cool down the potatoes to stop them from cooking by running cold water over them. Leave them in the colander to drain further until needed.
Peel the hard boiled eggs. Dice the eggs, celery, onion, and pickles and place into a large mixing bowl. Stir in mayonnaise, salt, and pepper to your taste until evenly distributed.
4 large eggs, 1 stalk celery, 1 small red onion, 6 small Gherkins pickles, 1 tsp seasoned salt, ¼ tsp Ground Black Pepper, 1 cup mayonnaise
Stir in drained boiled potatoes until evenly distributed. Transfer contents to a serving dish and top with paprika or your choice of garnish.
1 tsp paprika