Thanks to my friend Julie for sharing her amazing potato salad recipe a few years ago, I incorporated some of her ingredients with my original potato salad recipe to include chopped red onions and fresh dill.
1 small bag of small Red Potatoes, wash off dirt and keep the skin on
1 small bag of small Yukon Potatoes, wash off dirt and keep the skin on
2 stalks of Celery, chopped
1/2 a Red Onion, chopped
3 small bunches or 1 packet of Fresh Dill, rinsed under cold water and chopped finely
16 Organic Brown Eggs, wash off any dirt
2 tablespoons of Honey Mustard
Black Ground Pepper
In a large pot, cover the red potatoes and Yukon potatoes with boiling water and boil for 20 to 25 minutes or until a fork can prick through them or the skin starts cracking apart.
Pour out the hot water carefully and pour cold tap water over the potatoes to cool them down. Throw out the water and strain the potatoes. Cut each potato into quarters.
In the same pot, put in the eggs and cover them with boiling water. Boil eggs for 20 minutes. Pour out the hot water carefully and add cold tap water to the hard boiled eggs. Let the eggs soak in cold water for 20 minutes. Then peel off the shells and cut each egg into six pieces. Don’t cut them too small.
In a large mixing bowl, put potatoes and hard boiled eggs together. Mix in the celery, red onion and dill. Add a small dollop of mayonnaise at a time, just enough to cover all the potatoes and egg when mixed in. Add the honey mustard and the rest of the seasonings. Be careful not to add too much garlic salt because the mayonnaise is already salty.
Serve potato salad in a pretty bowl.
Copyright 2012 From the Kitchen of Eloise