Potato Salad

I make this all summer long. We have to have this anytime we grill or BBQ which is often. Never, never any left-over.

INGREDIENTSNutrition

SERVINGS 8UNITS US

• 4lbs red potatoes
• 5hard-boiled eggs, separated
• 1teaspoon salt, divided
• 3green onions, sliced
• 1cup mayonnaise
• 2tablespoons sweet pickle relish
• 1tablespoon prepared mustard
• 1⁄2teaspoon pepper
• 1⁄2teaspoon celery seed

DIRECTIONS

1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
2. Peel potatoes and cut into 1 inch pieces.
3. Chop egg whites.
4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
5. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
6. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).