Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 lb New potatoes
-(red skins are great)
2 Hard boiled eggs
1 ts Dijon mustard
2 tb Balsamic or cider vinegar
-(I prefer the balsamic)
3 tb Olive oil (for this
-recipe I prefer a
-Greek oil)
2 Large scallions, finely
-chopped, including green
-parts
2 Ribs celery, diced
1/2 c Home made mayonnaise
1 ts Celery seed
Salt and freshly ground
-pepper

Scrub potatoes and place in a saucepan with water enough to just cover
them. Cover the pan, bring to a boil, and boil until potatoes are
barely tender, about 15 - 20 minutes. Remove potatoes and let cool
until comfortable to handle, then peel them, cube them and place in a
large bowl. In a small bowl stir the mustard and vinegar together and
then beat in the olive oil. Pour the mixture over the potatoes and
gently toss and coat well. Cover and refrigerate 2 to 3 hours. After
potatoes have cooled add the scallions, celery, mayonnaise, celery
seed and salt and pepper to taste. Again toss gently but thoroughly.
Turn into a serving bowl lined with lettuce if you like, slice the
eggs and arrange in a circle around the outside of the salad. Cover
and refrigerate or serve at once. SOME SUGGESTIONS: When I have BBQ
I usually eat the salad as the recipe states, or with a little
Hungarian paprika sprinkled over the top.

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