Heavenly Potato Salad

Everyone loves summer and salad season, right? I thought so. This potato salad came through trial and error and now I think I've got it down pat. From the two-thumbs up I got from my husband Dave, I think I've finished practicing and I'll finally share it with you. I use chopped eggs in my potato salad but you don't have to use them. You may also want to increase the mayo to 1 and 1/4 cups. Enjoy!

Heavenly Potato Salad

2 1/2 pounds potatoes (I use about 30 mini red-skinned potatoes)
3 stalks of celery, chopped
2 green onion (green and white parts), sliced small
4 cold hard-boiled eggs (I only use two of the yolks), chopped small
1 cup mayonnaise (I use low-fat. Oh, and mayo only. I prefer the flavour)
1 tablespoon white vinegar
1 teaspoon prepared mustard (Dijon is good too)
Salt and pepper to taste
Fresh or dried parsley to garnish

Cook the potatoes, without peeling, until done and let cool for an hour or so, or overnight in the fridge. Chop mini potatoes into quarters or smaller pieces if you prefer, same with the larger potatoes. It's all in how you like to chop it.

Meanwhile, mix mayonnaise, white vinegar and prepared mustard in a small bowl until smooth. Add salt and fresh ground pepper to taste. Set aside.

In a large bowl, place the chopped potatoes, celery, green onions eggs.

Pour the mayo mixture over top and toss lightly to completely cover the salad ingredients.

Garnish with fresh cracked pepper and parsley. Let cool in the fridge for several hours. I find it's best to make it in the morning if you're serving it for supper. Overnight is good, too! The flavours blend even more as it sits.

Enjoy!!