Hosier Potato Salad

This recipe is written for use of 5 lbs potatoes. I just adjust eggs, veggies, and dressing(s) accordingly…pretty much eye ball it 😉 Our family of 5 eats 2 pounds, no prob.

-Boil whole potatoes about 30 minutes. Drain and let cool about 5 minutes. Skins should peel right off, cut into bite size pieces (about 1 inch).
-2 hard-boiled eggs, chopped
-1 cup celery, chopped
-3/4 cup purple onion, chopped
-1/2 can black olives, halved
-Celery Seed
-1 to 1 1/2 cups Mayo
-2 caps full of White Vinegar
-Salt & Pepper

Add potatoes, eggs, celery, onion, and olives to large bowl. Sprinkle celery seed lightly over the top. Mix together, slowly adding mayo and vinegar as you stir. Salt & pepper to taste.

Cover with foil and refrigerate for atleast 3 hours before serving to let the flavors get cozy with each other.

*VARIATION* (inspired by a friend)
Instead of adding mayo, you can add Honey Dijon Mustard and Balsamic Vinaigrette. I added about 1/3 cup mustard and 1/4 cup dressing to 1 pound of salad. Definitely an eyeball game, add more or less according to taste buds. Everything else remains the same.

❤ Joanna Schaper


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