As requested by Richard

INGREDIENTS:

• 2lbs cleaned red potatoes, cut into bite sized pieces
• 1 stick celery, diced
• 2 hard boiled eggs
• 2 green onion stalks
• 1/3c mayo (69g)
• 1Tbsp yellow mustard (15g)
• 3Tbsp fridge pickle dill relish
• Black pepper, to taste

DIRECTIONS:

Cut potatoes into bite-sized pieces, leaving the skin on. Place into pot with cold water to cover ~1 inch. Add a generous amount of salt, bring to a boil and cook until fork tender (12-15 minutes after boil starts).

While potatoes are boiling, finely dice celery and green onion. Add mayo, mustard, dill relish, pepper, celery, and green onion in a large mixing bowl, stir to combine.

Add hard boiled eggs to mayo/mustard mix and mash with a fork (or dice and add to mix).

Once potatoes are cooked, drain in colander and let sit 5-10 minutes to cool. This keeps steam from watering down the dressing.

After cooled, add potatoes and gently fold with a silicone spatula to incorporate. Chill for at least 2 hours, ideally overnight.