Simple Potato Salad for Picky Eaters

I tried this recipe for Easter 2017 lunch and it was a hit! I like it because I'm a pretty picky eater and it doesn't include weird things like onions and stuff! I forgot to take pictures when making this, so I will add pictures the next time I make it. Get a printable recipe on our Downloads page.

Ingredients

5 or 6 medium potatoes

1.5 cups of mayonnaise

1 Tbs of mustard

1 Tsp of salt

1/2 tsp pepper

2 or 3 celery stalks

4 eggs

Directions

Step 1:

Peel potatoes and boil covered for 25-30 minutes in a large pot. Boil eggs for about 15 minutes in a small pot. **Side note: Add a generous amount of salt to each pot of water as you bring it to a boil.

Step 2:

When eggs are done, put them in a bowl of ice water to shock them. This will caused the whites to separate from the shell and allow for easy peeling. When potatoes are done, remove from water and allow to cool until they are able to be handled safely.

Step 3:

Chop potatoes, peeled hard-boiled eggs, and celery stalks. **You have some freedom here on how big you want the chunks, I like smaller chunks of celery and bigger chunks of egg.

Step 4:

Combine chopped ingredients in large bowl with mayo, mustard, salt and pepper.

Step 5:

Allow to cool in refrigerate for at least two hours to allow the flavors to combine.

Step 6:

Remove from refrigerator, serve, and enjoy. Refrigerate any leftovers.

As always, let me know what you think of the recipe! Below are some of the products I use, and absolutely love.

-Simply Rachel