A classic, not tangy, creamy potato salad that has been in my family recipe box for generations. This is one of my go to recipes for any occasion in the summer that we are invited over for a potluck or BBQ. It always gets rave reviews and I am always asked for the recipe.
12 Red Potatoes
3 Eggs, hard boiled and chopped
2 Celery stalks, chopped
2 Green onions, sliced
1 Cup Mayonnaise
3 Tbsp. Dijon Mustard
½ Tsp white pepper, ground
1 Tsp Salt
Precook the potatoes with skins or off, depending on your preference. Allow to chill completely.
Precook the eggs and allow to chill completely.
Cut your potatoes into bite size pieces and add to a large mixing bowl. Add the remaining ingredients except the eggs and gently stir to combine.
Once combine, gently fold in the eggs.
Cover and chill for at least 1 hour before serving, or as long as 24 hours before serving.