Potato Salad

By peridot728

Ingredients

• 2 lb red potato, skin left on, scrubbed clean
• 1 cup mayonnaise
• 1 Tbsp yellow mustard
• 4 stalk celery, sliced thinly
• 1 green garlic, finely minced
• 1/3 cup small spring onion or red onion, finely minced
• 1/2 cup dill or sweet pickle relish
• 3 hard-boiled eggs

Details

Servings 1
Adapted from kitchendaily.com

Preparation

Step 1

Place the potatoes in a large pot with cold water. Bring to a boil; reduce the heat and simmer for 15 - 20 minutes. When you poke a fork into the potato it should be slightly firm but cooked. Not to the stage of mashed.

In a medium bowl add the mayo, mustard, celery, green garlic, onion and relish. Stir to mix well. Season to taste with salt and pepper.

Cut the potatoes into medium sized pieces, and dice the eggs. Place into a large serving bowl.

Toss lightly with the dressing. Cover and place in the fridge for at least 4 hours or up to 24 hours.