Mommom’s Potato Salad

• 3-5 lbs redskin potatoes, cooked approximately 15-20 minutes in salted water.
• 4 stalks diced celery
• 1/2 med. green pepper, diced
• 1/2 medium red onion or 4-5 scallions
• 4 boiled eggs (this is in the original but Shorebird prefers without)
• 2 tbsp sugar
• white vinegar
• seasoned pepper
• 3 tbsp mustard
• 1/2 cup mayo

Instructions

1. Dice potatoes to bite sized pieces while still warm and put in large bowl.
2. In small bowl, mix 2 tbsp sugar with enough white vinegar to cover and melt sugar
3. Add 4-5 shakes of seasoned pepper, mustard and mayo to vinegar
4. Carefully toss potatoes in sauce

• ← Banana Honey Almond Flax Muffins
• Fiesta Chicken Tortilla Soup →