The ULTRA Potato Salad Recipe

It’s that time of year when calendars are jam packed with events. You probably have a combination of thegraduation, wedding, shower or first communion invites hanging on your fridge and you’re sandwiching all those events between sports events. Maybe you ve even been asked to bring something or you’ll offer to make something for a special upcoming event
Well, if you do bring something, tell them you’re bringing the potato salad. If you make the recipe, you’ll have enough for  family for two night, but you can easily double it (half for a party, half for dinners).
Enjoy!
Potato Salad:
2 teaspoons celery seed
3 tablespoons vinegar
7 cooked large peeled potatoes cut in ¾ inch pieces (cook until fork tender)
2 teaspoons salt
1/2 tea spoon pepper for potato salad
1 1/2 cups chopped celery (about 4 stalks)
1 teaspoon dry mustard
1 1/2 cups mayo (I use Hellman’s)
1/4 cup scallions (thinly sliced)
6 hard cooked eggs (peeled and chopped)
Soak celery seed in vinegar for 30 minutes. Place cooled, drained potatoes in a large bowl. Mix mayo, salt and celery seed/vinegar mix, mustard and pepper; toss gently with potatoes. Add celery, onions and cooled hard cooked eggs, toss gently. Refrigerate for at least 4 hours.