This is Cari’s mom’s recipe which has been modified to include two of our delicious mustards! OOH is it GOOOD!
10 Potatoes (3 pounds) (Red potatoes are better…French fingerlings are the BOMB!)
5 Boiled Eggs – peeled and chopped
3 Green Onions – chopped
2 or 3 stalks Celery – chopped
1 Tablespoon Wagner’s Dill Mustard
1 Tablespoon Wagner’s Special Reserve Whole Seed Mustard
¾ Cup Mayonnaise
½ Cup chopped Dill Pickles
Salt and Pepper to taste
Boil and cool potatoes with skin on. If using regular potatoes, peel the skin off after boiling (it should come right off). If using red or fingerlings, you can leave the skin on. Cut into small pieces and combine all ingredients. Refrigerate for 2 hours before serving. (If you can wait that long!)
Notes: An easy way to boil your eggs to guarantee they won’t be green is to place them in cold water in a pan then cook for 30 minutes on medium heat.
You may want to add more mayonnaise depending on your potatoes.
You can add more mustard if you want!