From Cherie's kitchen: Marie's potato salad

The unofficial start summer is also the start of potato salad season.

Although potato salad can be made all year long, in the Wyatt house it was a treat for summer picnics and weekend cookouts along with corn-on-the-cob and baked beans.

My late mom, Marie, made terrific potato salad. Her recipe is vegetarian, but not vegan, because it contains eggs, mayo, and its own unique ingredient, sour cream.

Eggs and dairy are allowed on a vegetarian diet, although I consume them sparingly.

I have yet to experiment with vegan substitutes for mayo and sour cream. (If you do -- let me know how it turns out.)

So, as a tribute to my Mom, before the month of May passes, and my summertime gift to y'all -- here's Marie's potato salad

Enjoy.

8-9 hard-boiled eggs
8-9 medium potatoes, boiled
1 cup celery, chopped fine
1 bunch green onions, white and light green parts, chopped fine
1 cup mayonnaise
1 cup sour cream
1 Tablespoon sugar
1 Teaspoon dry mustard
Salt and pepper to taste

Prepare ahead:

Hard boil the eggs and let cool in the fridge.

Wash potatoes thoroughly, poke each one a few times with a fork and boil them with their skins on until soft, but not too soft. Cool them in the fridge.

Wash the celery and green onions, chop them, and set aside.

In a small mixing bowl, combine the mayo, sour cream, sugar and mustard and mix well.

Then ...

Peel the cooled potatoes and dice them into a large salad bowl. Peel cooled eggs, dice and add them alternately with the potatoes. Add salt and pepper along the way if you wish.

Add chopped celery and green onions.

Add the mayo/sour cream dressing and mix well with a rubber spatula.

Cover with plastic wrap and refrigerate until ready to serve.

For presentation, garnish with paprika and fresh marigold flowers if desired.

For food safety, don't leave the salad out for too long. Place the bowl on ice to keep it cool and keep it covered if eating outside.