My maternal grandmother's recipe. Hardboil eggs and leave them to cool in cold water while the peeled cubed potatoes cook. Drain potatoes and add raw chopped cooking onion. Make dressing with mayonnaise, prepared yellow mustard, paprika, celery seed (seed, not salt), salt and pepper. Mix dressing into potato mix. Peel and cut eggs bite sized. Add them to potato mix and fold in gently. Serve warm or cold, but flavour improves over time. Can be decorated with chopped chives and more paprika.

My version. Don't peel potatoes. Cook the chopped onions with the potato because I can't eat raw onion any more. Carry on as before. Yellow (French's) mustard and celery seed and paprika crucial.

One can make a tolerable version with cauliflower for the potato and tofu for the egg. As long as one doesn't pretend it is potato salad, it is pretty good.