I found this recipe here and adapted it a little to fit what I had on hand, and I cut it down by about a third, since there’s only two of us. Here’s what I did:
- 4 Russet potatoes
- 2 stalks of celery, with the leafy tops
- 4 green onions
- 2 tbsp white vinegar
- 1 cup light mayo
- 1 tbsp yellow mustard
- 1 tsp celery salt
- 1/2 tsp black pepper
- 1 tbsp salt
- 2 hard boiled eggs
- Paprika for garnish
Peel and halve the potatoes. Put them in a pot of cold water and bring to a boil. Add salt to the water once it starts to boil. Once they are soft enough, take them out and chop them into large-ish chunks. They will fall apart when you stir so you want to start slightly larger than the end result. Put them in a large mixing bowl and sprinkle with vinegar while they are still warm. Give em a stir and let them sit and soak it all up while you chop the other stuff.
Thinly slice the green onions and chop the celery. Add to the potatoes and stir. Chop the eggs and add those to the mix. In a separate bowl, mix together the mayo, mustard, celery salt and pepper. Mix all that together and sprinkle with paprika. Then put it in whatever dish you want to keep it in and stick it in the fridge for at LEAST a few hours..
Yum! Now that the weather is warming up I’m definitely going to be making this again! I even think Allen is going to love it and he’s not a huge fan of potato salad…