Tighe's Potato Salad

Makes 8 servings

Shannon

ingredients

3 pounds waxy potatoes (such as Yukon Gold or new), scrubbed and cut into 1/2 to 3/4 inch cubes
4 scallions, white part minced, green part thinly sliced
2 stalks celery, diced
3/4 cup mayonnaise
1 tablespoon yellow mustard
coarse salt and ground pepper

1
Set a steamer basket in a Dutch oven (or a large pot with lid); add enough salted water to come just below basket, and bring to a boil.
2
Place potatoes in basket, cover pot and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes. Cool potatoes when done.
3
Meanwhile, in a bowl thoroughly mix mayonnaise, mustard, celery, scallions, salt, and pepper.
4
When potatoes are cool add mayonnaise mixture to potatoes, mixing gently to combine. Refrigerate until serving.

Source: Tighe Carvey