"From "The Neely's Celebration Cookbook:. So yummy, made with Creole mustard!"
red potatoes, scrubbed and cubed
fresh ground black pepper
celery, finely chopped
red onion, finely chopped
apple cider vinegar
roughly chopped fresh dill
hard-boiled eggs, chopped
Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!
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Classic Picnic Potato Salad(Neely's) (cont.)