How to make it

  • Lightly scrub potatoes to remove any dirt. Place in pot with cold water and bring to a boil. Cook until potatoes are tender, but still firm (they should give when pierced with a fork, but not be too soft). Drain and refrigerate until ready to use. (Cold potatoes cut easier than hot ones.)
  • Cook eggs and refrigerate until ready to use. When ready to make the salad, cut chilled potatoes into bite size cubes and place in a large bowl. Peel and chop hard boiled eggs and add to potatoes.
  • Add chopped onion and chopped celery. In small bowl, mix mayonnaise with a tad of mustard (just enough for a little flavor and color). Add salt and pepper, if using. If needed, add a few drops of milk to make a creamier consistency. Mix into bowl with vegetables. Cover and refrigerate until ready to serve.
  • Note: This tastes best if made first thing in the morning or the night before so the flavors meld in the refrigerator. I have not listed any ingredient amounts, as all of the amounts are to taste. Depending on how many servings you want will determine how much of each ingredient is used.

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