Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 1 onion chopped
- 1 celery stalk chopped
- 4 Eggs hard-boiled and peeled
- 2 tablespoons white distilled vinegar
- 1 cup Mayonnaise
- 1 Tablespoon Yellow mustard
- 2 Tablespoons pickle relish
- salt and pepper to taste
- 2 spring onions sliced
- 1 teaspoon paprika
Instructions
- Scrub, peel, and cut potatoes into one-inch cubes.
- Place potato cubes into a large pot and cover with water.
- Boil potatoes over medium-high heat for approximately 10 minutes (until firm-tender). Insert a fork in a potato cube to test doneness.
- Drain cooked potatoes and set aside to cool.
- Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
- Hard-boil eggs. Cool and peel eggs.
- Place a cooling rack over the potato mixture bowl, push the eggs through the wire opening, or chop them and add them to the mixture.
- Pour vinegar over the egg mixture.
- Dressing