Last month, I made Nanny Florida’s Classic Potato Salad for the first time. It was very yummy. After a trip to the farmer’s market, I decided to make my variation.
baby red potatoes and baby white potatoes, 1 c. chopped celery, 1/2 c. chopped white onion, 2 hard-boiled eggs, 3/4 c. mayo, 2 Tbsp. white vinegar (yummy with rice vinegar too), 1 Tbsp. Dijon mustard, 2 tsp. celery seed, fresh ground sea salt, fresh cracked black pepper
Scrub potato skins, do not peel. Boil potatoes until done, drain and set aside to cool. Peel eggs and chop egg whites. Toss together celery, onions, and egg whites, and set aside. To create dressing, mix together 1 egg yolk (feed the other yolk to a loved one) and remaining ingredients until smooth, adding more or less to taste. Stir celery mixture into dressing. Halve or quarter potatoes into bite size pieces. Pour dressing over potatoes and toss to coat. Chill for a few hours before serving.
I prepared this when we had company, and every bite of the potato salad was demolished.