1.5 cups mayo/Duke’s
1 Tbsp mustard
1 Tbsp vinegar
2 celery stalks, minced (1 cup)
1 chopped onion
4 hard-boiled chopped eggs
Salt & Pepper to taste
1. Boil potatoes and cut into cubes after cooling.
2. Mix remaining ingredients. I may use more or less mayo. I eyeball it for the creamy consistency I prefer.
3. Add potatoes. Cover and refrigerate 4 hours.
4. Where I come from in NC, we prefer our potato salad to have a yellow color and so add mustard more or less to listed amount per personal preferences.
For more recipes and behind-the-scene photos from Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.