Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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