Potato Salad

Ingredients:

• 3 celery stalks, diced

• ½ red onion, diced

• Bunch of fresh scallions, diced

• 8 dill pickles, diced

• Fresh parsley, diced

• 2-3 pounds of potatoes (I like Yukon Gold potatoes)

• 5 hard-boiled eggs, chopped roughly

• Mayo

• Yellow Mustard

• Seasonings to taste: Back of the Yards, salt, Lowry’s season salt, Spanish paprika

Directions:

1. Dice up the celery, red onion, scallions, pickles, parsley, and hard-boiled eggs and set aside

2. Peel, dice, and cook potatoes until fork tender

3. Drain potatoes and transfer to a large bowl

4. Add all the diced ingredients to the bowl

5. Add mayo and yellow mustard to your liking. I measure it with love, more mayo than mustard

6. Then add your seasonings to taste

7. Put in the fridge for several hours before serving