Potatoes, celery, green onion, eggs, and creamy mayo combine for a hearty homemade side.
# What You Need:
→ Salad Base
01 - 2 pounds russet potatoes, peeled and cut into 1-inch cubes
→ Vegetables
02 - 3 stalks celery, diced
03 - 4 green onions, sliced
→ Eggs
04 - 4 large eggs, hard-boiled and chopped
→ Dressing
05 - 1 cup mayonnaise
06 - 2 tablespoons yellow mustard
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
# How To Make It:
01 - Place potato cubes in a large pot and cover with cold water. Add a pinch of salt, then bring to a boil over medium-high heat. Reduce to medium and simmer for 10-12 minutes, or until fork-tender. Drain thoroughly and let cool to room temperature.
02 - Set eggs in a saucepan and cover with water. Bring to a gentle boil, then simmer for 10 minutes. Transfer eggs to an ice bath and cool for 5 minutes. Peel and chop the eggs.
03 - In a large mixing bowl, gently mix the cooled potatoes, celery, green onions, and chopped eggs.
04 - In a separate bowl, whisk together mayonnaise, mustard, salt, and black pepper until smooth.
05 - Pour the dressing over the potato mixture and fold gently until all ingredients are evenly coated. Cover and refrigerate for at least 1 hour prior to serving.
