Kathy's Potato Salad
A little chopped sweet pickle can be added for a change of pace.
2 lbpotatoes, (4-5 potatoes, depending on size) cut in large cubes.
2eggs, hard boiled, then chopped (optional)
2radishes, thinly sliced
2 stalk(s)celery, thin sliced
3green onions, thinly sliced
·salt andpepper to taste
1 tspyellow mustard
How to Make Kathy's Potato Salad
- Cook potatoes in salted water until fork tender, about 5-7 minutes. (Check at 5 minutes, you don't want to over cook them) Drain and rinse under cold water.
- In a medium bowl combine potatoes, celery, eggs, radishes, green onions salt and pepper. Toss gently to mix.
- In a small bowl mix together mayonnaise and mustard.
Mix well. Add to the potatoes and gently blend.
Adjust seasonings and serve.