POTATO EGG SALAD

INGREDIENTS

Add the mayonnaise, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper to a jar or bowl. Stir well and refrigerate until ready to use.

Cover the potatoes with water by about 2 inches. Bring to a boil, add 1 tbsp. of salt. Boil for 20-30 minutes or until they are fork tender. Drain and let them cool.

Place the eggs in a pan. Cover them with water and bring to a boil. Turn off the heat, cover the pan and let the eggs sit for 10 minutes. Drain, cool, and peel them.

Cut the potato into 1½-2 inch pieces and remove the peel. Place them in a large bowl. Then, cut the eggs into bite sized pieces. Add them to the bowl with the potatoes.

Add the celery, green onions., and dressing. Gently stir and toss until combined and coated. Cover and refrigerate until chilled.

Garnish with sliced onions before serving.