Salade de pommes de terre de tante Penny

Ingrédients

• 1 1/2 cups mayonnaise (homemade or store bought, or more to taste )
• 2 tablespoons yellow mustard
• 1 1/2 teaspoons kosher salt (more or less to taste)
• 3/4 teaspoons freshly ground black pepper (more or less to taste)
• 5 pounds russet potatoes (peeled and cut into large bitesize chunks)
• 6 hard boiled eggs (peeled and coarsely chopped)
• 3 ribs celery (sliced (about heaping 1/2 cup))
• 1 cup chopped yellow onion
• 1/2 cup chopped green pepper (optional)

Préparation

1. 1

   In a small bowl combine the mayo, mustard, salt and pepper. Refrigerate until ready to use.

2. 2

   Meanwhile, in a large pot add the potatoes and fill the pot with water, covering the potatoes by an inch or two.

3. 3

   Cover, bring to a boil and cook until the potatoes are fork tender. Strain and cool to room temperature.

4. 4

   Place the (cooled) cooked potatoes into a large bowl. Add in the celery, onions, green peppers (if using) and chopped hard boiled eggs.

5. 5

   Pour in the dressing and toss to combine.

6. 6

   Taste and adjust the seasoning if needed before covering and refrigerating until you're ready to serve.