This recipe for potato salad is about as easy as it gets. I included red skin potatoes which don't need to be peeled and green onions which are easier to chop than a sweet onion. You can even make this in stages. The eggs can be cooked, cooled and peeled earlier in the day. If you want, you could even boil whole red skin potatoes the day before and dice them when you are ready to make this salad.
2.5 pounds red skin potatoes
2 stalks of celery, finely diced
4 green onions, chopped
4 hard cooked eggs, diced
¾ cup light mayonnaise or miracle whip
2 Tablespoons milk
1 Tablespoon Dijon mustard
¼ teaspoon garlic powder
½ teaspoon salt
½ teaspoons freshly ground black pepper
Scrub potatoes and remove any sprouts or dark spots with a knife. Dice potatoes (with the skin on) into bite sized dice and place potatoes in a large stock pot. Add water to the pot so that the potatoes are covered with water and have 1-2 inches of water above the potatoes. Cook over medium high heat until the potatoes are fork tender. For a medium sized dice it takes about 7 minutes after the water boils for the potatoes to be sufficiently cooked. This time may vary depending on the size of your dice. After 5 minutes, try inserting a fork every few minutes until they are done. If you overcook the potatoes you will have mashed potato salad! Drain the potatoes and run cold water over them to cool. Keep the potatoes in the strainer until fully drained and cooled.
In a large mixing bowl, combine potatoes, celery, green onions and eggs. In a separate small bowl combine the remaining ingredients. Pour this sauce over the potatoes, eggs and veggies. Toss to coat. Refrigerate and serve cold
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