Pat’s Peppy Potato Salad
- 5 medium potatoes
- 2-3 eggs, hard boiled
- 1 tbsp. yellow or brown mustard
- 1 small onion (approx. 1/3 cup chopped)
- ¼ cup celery
- 1/3 cup mayo
- 1 tbsp. vinegar
- 3 tbsp. Happy Hal’s
- 1 tsp. salt
- ½ tsp. pepper
- ¼ tsp. celery salt
Boil potatoes and cook until just tender, not mushy, about 15 mins. Drain and cool completely before peeling. Chop in approx. 1 inch cubes.
Place eggs in saucepan and cover with water. Bring water to a high boil, cover and remove from heat. Let eggs stand for 15 minutes. Remove from hot water, cool completely, peel and chop.
Put potatoes, eggs, onion, and celery together in large bowl.
In a small bowl, mix mayo, mustard, Happy Hal’s, celery salt, vinegar, salt, pepper, and stir together. Pour evenly over potato mixture and mix to evenly distribute.
Adjust salt and pepper to taste.
Keep refrigerat3ed until ready to serve. Serves 6-8.