Servings: 16 Servings
Calories: 197kcal
Equipment
- 2 pots
- 1 Large Bowl
Ingredients
- 4.8 lbs red potatoes
- 6.4 large eggs
- 6.4 stalks of finely chopped green onion
- 2.4 teaspoon celery seed
- 1.6 cup mayonnaise
- 2.8 teaspoon salt
Instructions
- Boil potatoes and eggs. In a large pot, boil water and add in red potatoes. Cook until fork-tender, then remove and let cool. In a separate pot, boil eggs for 10 minutes, then place in ice water to stop the cooking process.
- Peel and chop potatoes and eggs. Once cooled, peel and chop the potatoes into small chunks. Peel the hard-boiled eggs and dice them up.
- Add green onion and celery seed. In a large bowl, combine the chopped potatoes and eggs with finely chopped green onion and celery seed.
- Prepare dressing. In a small bowl, mix together mayonnaise and salt until well combined. Add more salt to taste if desired.
- Combine all ingredients. Pour the dressing over the potato mixture and stir until well coated.
- Chill and serve. Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least an hour before serving. Serve cold as a side dish or appetizer
Notes
• If desired, you can add other vegetables to the salad such as onions, bell peppers, or carrots.
• If you are serving the salad cold, let it chill in the refrigerator for at least an hour before serving.
• To kick up the flavor, you can add a tablespoon of Dijon mustard to the dressing.
• To make the salad more filling, you can add a can of drained and rinsed chickpeas or black beans.
• If you are not a fan of blue cheese, you can substitute feta or gorgonzola instead.
Nutrition
Calories: 197kcal
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