Ingredients for potato salad 2 1/2 lbs of red, or Yukon gold potatoes (skins on!) cut into uniform chunks 1/2 c. celery, diced 1/3 c. green olives, sliced 4 hard boiled eggs, peeled and roughly chopped (or sliced if you prefer) Instructions Boil potatoes until fork tender, but NOT mushy. This should take about 15+ minutes. Meanwhile, prepare hard boiled eggs. You can prepare these a day in advance! Place raw eggs in pot, cover with cold water, and bring to a boil. When the boiling happens, turn OFF the heat, cover the pot, and let the eggs sit in the pot for 10 minutes. Done. Throw all ingredients into a bowl, and coat with dressing (recipe below). Set into fridge for at least an hour before consuming. Ingredients for dressing 2 Tbsp mayo 1 c. plain yogurt 1 Tbsp. mustard (Feel free to use brown, dijon, or straight up yellow. I advise against honey mustard though.) 1 Tbsp. apple cider vinegar s+p This potato salad makes enough to feed 4-6 people, and will keep in your fridge for up to four days, covered. via Savory Notes ShareTweetPin0 Shares
