Dia de los Muertos Potato Salad

Mi familia and I celebrated Dia de los Muertos by visiting the gravesite of my great-great-grandmother, Narcissa.

We had a lovely family BBQ at my brother's; we sang and played piano and danced with my little nieces.  I made potato salad:

2 pounds mixed small heirloom potatoes (purple, red, fingerling...), cut into 1/2" pieces
rice vinegar
olive oil
10 backyard chicken eggs, rinsed clean
handful of fresh flat-leaf parsley, grown in my garden, chopped
1 small red onion, diced fine
1/2 cup sweet pickle relish
2 ribs celery from Chino Farms, diced
3/4 - 1 cup homemade mayo
2 tablespoons stoneground mustard
sea salt
freshly ground black pepper

In a covered pot, cover potato pieces with water and bring to a boil; reduce heat and simmer for 15 minutes or until potato is soft but not mushy.  Drain. Drizzle lightly with rice vinegar and olive oil, toss gently, and allow to cool.

Hardboil the eggs -
In a small pot, cover eggs with water and bring to a boil.  Cover, turn off heat, and let sit for 10 minutes.  Drain.  Cool eggs by submerging in cold water.  Peel, chop into 1/2" pieces, and add to potatoes.

Stir in the rest of the ingredients, adding salt & pepper to taste.  My family likes it heavy on the mayo, so this recipe is pretty creamy.

Next year, I'll bring Narcissa tamales...