Dianne's Potato Salad

Very easy! Two potatoes and two eggs will feed 2-3 people, so just double or triple as needed. I have no measurements. I just do everything to taste. This salad tastes wonderful warm or cold, so if you don’t have a lot of time, just boil the eggs and dice the celery and onion the night before and microwave the potatoes when you’re preparing your meal. I actually like it better when the potatoes are still warm. I sometimes throw in a bit of fresh dill, pickle relish, or fresh chives. If I have chives in the garden I’ll add the edible flower heads for color, so the basic recipe has endless variations.

ingredients

Red Bliss Potatoes
Hard-boiled eggs
Celery
Green onions (scallions)
Hellman’s Mayonnaise
Gulden’s Golden Brown Mustard
Salt
Pepper

directions

1
1. Boil the eggs and cut into bite-sized pieces.
2
2. Cut the potatoes into bite-sized pieces and microwave on high. If you’re preparing a small amount, check every five minutes. Seven or eight potatoes will take between 15 and 18 minutes, but check every few minutes after the first ten.
3
3. Dice celery and onion. I use any onion I have on hand, but like the milder flavor of scallions.
4
4. Mix mayo and mustard together with salt and pepper. I would suggest about a teaspoon of mustard to every half-cup of mayo because I like it tangy, but it seems that no matter what I do it always tastes just about the same!
5
5. When potatoes are done, drain them and let them cool until you no longer see steam rising. Mix them together with the eggs and veggies and your mayo mixture. Either cool in the fridge for a couple of hours or eat it warm, like German potato salad.