Cathie’s Potato Salad recipe from her Grandma and Mom
3/4 of a 5 Pound bag of medium Red Potatoes unpeeled
3 Celery Stalks
7 Hard boiled eggs
1 Tablespoon heavy cream
1 1/2 Cups mayonnaise Plus a teaspoon of mustard
Kosher or Sea Salt and ground pepper to taste
Can be made ahead 2 hours or one day.
Cook the potatoes with their skins until tender. Remove from heat, drain water and let cool. Meanwhile cut scallions using the white part and a little of the green. Wash the three radishes, trim the leaves and root, dice into small pieces like an onion. Take the celery stalks and slice lengthwise if they are large, then slice across to make small pieces.
Cut the potatoes with skins on into neat chunks and put in a large bowl. Cut up the eggs into chunks add to potatoes. Add all the vegetables.
Mix the mayonnaise, mustard and cream together and put into the bowl and gently combine with the salt and pepper to taste.
Serve with summer grilled meats and assorted green salads and enjoy!
Duluth Minnesota Lift Bridge – Hazy skies from Canadian Fires