Sure Ain't Mom's Potato Salad

1 cup mayonnaise (I used avocado oil mayonnaise, see note)

2 tablespoons finely chopped fresh basil leaves

1 tablespoon finely chopped fresh marjoram leaves

1 tablespoon fresh thyme leaves

½ teaspoon each sea salt and fresh-ground black pepper

2 pounds organic red-skin potatoes boiled, cooled and well-chilled (peeled if desired) and chopped (about 4 cups)

½ cup finely chopped red onion

½ cup finely chopped celery

2 hard-boiled eggs, chopped (optional)

Add the mayonnaise, chopped basil leaves, chopped marjoram leaves, thyme leaves, salt and pepper to a small bowl and stir together until combined. Cover and refrigerate for 2 or more hours.

In a large bowl combine the potatoes, onion, celery and eggs. Add mayonnaise mixture gently toss to coat and combine. Serve immediately. Or cover and refrigerate until well chilled.

Serves 8

Nutrition values per serving: 310 calories (73.8 percent from fat), 25.4 g fat (3.4 g saturated fat), 19.2 g carbohydrates, 1.8 g sugars, 2.2 g fiber, 3.9 g protein, 83 mg cholesterol, 569 mg sodium.

Note: 94-percent of the fat and 70-percent of the total calories comes from the mayonnaise. I no longer use reduced-fat or fat-free mayonnaise dressings since they contain high fructose corn syrup and soybean oil. Consider the possibility of using real mayonnaise and cutting the amount used in half or smaller serving sizes. Also, assembling the salad with well-chilled potatoes keeps the salad dressing thick and not runny.

Adapted from: Jacqueline Goossens' and Tom Vandenberghe's Best Potato Salad recipe from "New York Street Food."