Kathy's Potato Salad
Ingredients
-- 2 tbsp apple cider vinegar
-- 1 small onion, chopped
-- 1/2 tsp kosher salt
-- 1 tbsp dijon mustard
-- 2 lbs small red potatoes, scrubbed and cut into large bite-size pieces (don't peel)
-- freshly ground black pepper
-- 1 cup mayo
-- 2 stalks celery, finely chopped
-- 3 large eggs, hard boiled and chopped
-- 1/2 tsp celery seed
Instructions
Place the potatoes in a large pot and cover with water. Bring to a simmer and cook until tender (usually about 10 minutes, depending on how big the pieces are). Drain and place in a large mixing bowl. Sprinkle with the vinegar, folding together, then allow them to cool. Add the onion, eggs, and celery to the bowl. Fold in the mayo, mustard, celery seed, salt and pepper to taste. Serve! It should last for a couple of days in the fridge, if there are any leftovers.
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