Nancy's Potato Salad

This is the traditional potato salad Laurel's Mom makes for every family occasion in the summer. I tried to replicate it for the Fourth of July, and Laurel says yum.

Boil 6-8 pounds of whole small red potatoes until fork-tender, about 15 minutes. Cool in the cooking water. Quarter lengthwise, then cut each section into 3-6 pieces depending on size, with piece about 3/8" long. Place in a very large bowl.

Add

• 1 large cucumber, halved, seeded and diced into small piece (about 1/4")
• 6-8 scallions, cut into small rings (or 1 small red onion diced)
  
• 6 hard boiled eggs, chopped
• generous amounts of salt and pepper

Mix with mayonnaise until the whole salad is moist. Depending on the volume of potatoes, this might be as much as 2-3 cups of mayonnaise. (Plain yogurt can be substituted for up to 1/3 of the mayonnaise to reduce fat.)

Chill and serve, garnished with sprinkled paprika.