I’m looking for ways to use up the vegetables coming out of my garden right now that can also use ingredients I already have at home (no trip to the grocery store!). I figured out I could make potato salad which would use up some of my freshly-picked green onions and celery. I found several online recipes and ended up combining a few to end up with the recipe below. It turned out to be delicious and very simple to make.
Ingredients
- 6 Yukon Gold potatoes
- 3 T apple cider vinegar
- 2 large celery stalks, diced
- 6 green onions diced
- 5 hard boiled eggs, peeled and diced
- 1 1/2 cups of mayonnaise (I used lean Best Foods Light)
- 1 T of yellow mustard (I used Dijon for a little kick)
- 1 1/2 t celery seed
- 3/4 t kosher salt
- 3/4 t freshly ground pepper
- paprika for garnish
1. Put your whole potatoes with skins into a large pot and cover with water, adding 1 T of salt to the water (which will enhance the taste of the potatoes in your salad). Bring your potatoes to a boil and then turn the temperature down to a simmer. Cook them for about 30 minutes, testing them with a fork for readiness and cooking additionally as needed. Once they are finished, remove from the pot and allow to cool a little before removing the skins. After removing the skins, sprinkle apple cider vinegar over your warm potatoes and let cool. Once cooled, either dice or lightly mash your potatoes for your desired potato salad consistency.
2. Mix sliced celery, green onions and 4 hard-boiled eggs and add to the cooled potatoes. Reserve a few slices of your green onion and 1 hard boiled egg to put on top of your salad once it’s done.
3. In a separate bowl, mix the mayonnaise, mustard, celery seed, salt and pepper. Once mixed well, add to potato salad.
4. It is recommended to let this salad sit overnight for the best flavor. Slice your remaining hard boiled egg and green onions over the top and sprinkle with paprika before serving.
