Red Potato Salad

This potato recipe has evolved over the years from an old family recipe.  This version is the most requested version.  Russet potatoes will also work, but will not not be as pretty as the red potatoes with their red skins.

Ingredients:

8 medium sized red potatoes (washed and partially peeled- leave some skin on the potatoes)

3 hard boiled eggs, chopped

3/4 cup mayonnaise

3 stalks celery (cleaned and chopped small)

3 green onions, sliced to 3/4 way up the green

1/2 teaspoon celery salt

1/2 teaspoon ground black pepper

1/4 cup Dijon mustard

1/4 pickle relish, sweet or dill

Directions:

1. Start by hard boiling the eggs, once done, set in refrigerator to cool down.
2. Start boiling a large pot of water (this will be for the potatoes)
3. Clean and cut the potatoes in half or quarters if using larger potatoes (the goal is to have the potatoes cook at the same rate, so the closer in size they are the better).
4. Put the clean/ cut potatoes in the pot of water.
5. Boil until a fork easily comes out of the potatoes.
6. Remove from the burner and drain.
7. Set potatoes in a large bowl and place in the refrigerator to cool down (at least 1 hour)
8. Once the eggs and potatoes are cold, remove from refrigerator.
9. Cut the potatoes into small cubes and return to the large bowl.
10. Cut up your celery and green onions, add to the large bowl with potatoes.
11. Cut up your hard boiled eggs and toss into the large bowl with the potatoes.
12. Add the remaining ingredients to the bowl.
13. Stir (don’t over stir as you don’t want the potatoes to be mashed up too much.)
14. You can serve at this point in needed, however, covering and returning to the refrigerator for at least a couple of hours will bring the best result.