I did not get a chance to post this recipe yesterday! I apologize! My husband only had to work a few hours yesterday morning, so blogging was NOT a priority! My nine year old daughter made this recipe herself along with the patriotic trifle which I will share in another post! Today we have been working in the garden among other things, and blogging has not been a priority either! My husband is working late, which is allowing me to get some blogging time! I hope to have some garden updates soon too!
Ingredients:
6-10 medium potatoes- peeled (boiled until just tender)
1 cup finely chopped celery
1/4 cup finely chopped onion
1 1/2 cups mayo
3 tbs. mustard
2 tsp. salt
1/2 tsp. black pepper
paprika for decoration
Directions:
Cook potatoes until just tender. In the meantime, mix remaining ingredients except for paprika together in large bowl. Add cooked potatoes and stir well. Taste and add more mayo, mustard, salt, or pepper to taste. Sprinkle paprika over top to make it look pretty! Chill for at least four hours. Refrigerate any leftovers.
**You can also add two hard boiled eggs to this recipe, but we really do not like them in our potato salad, so I always leave them out!**
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