by Ellie Weightman
2.5 lb red potatoes, scrub and cut into large bite-size pieces
1 tsp apple cider vinegar
3 hard boiled eggs, chop
½ cup celery, chopped
½ cup red onion, chopped
1 clove garlic, mince in garlic press
½ cup lite mayonnaise
1 tsp Dijon country style mustard
1 tsp dried parsley
½ tsp celery seed
1 tsp dried chives
½ tsp salt
1/8 tsp ground pepper
Place the scrubbed, cut up potatoes in a large pot, cover with water and bring to a boil. Once the water boils, simmer for 10 minutes or until potatoes are tender when poked with fork.
While the potatoes are cooking, mix together in a bowl the celery, onion, garlic, parsley, celery seed, chives, salt and pepper. Add the mayonnaise, eggs and mustard and stir to combine.
Drain the potatoes, place in a bowl and drizzle the apple cider vinegar over the potatoes and lightly stir. Place the bowl of potatoes in the refrigerator for 30-45 until they are chilled.
Once the potatoes are chilled, remove from the refrigerator. Add the mayonnaise mixture and stir well.
Posts
