Classic Southern Potato Salad

A great side for this week’s Southern-inspired fare.

Ingredients:
6-8 medium-sized German Butterball potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
½ cup thinly sliced green onion
¼ cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Sea salt and fresh ground pepper, to taste

Method:
1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate in a large bowl until cold.

2. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

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