Simple Potato Egg Salad

Ingredients

• 1 lb mini potatoes (red or yellow)
• 2 large eggs
• 2 teaspoons white vinegar
• 1/2 cup Mayonnaise ( or Miracle Whip)
• 1 teaspoon Dijon Mustard
• 3-4 Tablespoons Green onion (finely chopped)
• Salt and pepper

Instructions

1. 1

   Place whole mini potatoes in a large saucepan. Cover with cold water to about 2 inches above the potatoes and add some salt to the water. Bring to a boil over high heat. Once the water is boiling, add the eggs.

2. 2

   Boil for 13-15 minutes, or until the potatoes are just fork tender. Gently transfer to colander and rinse with cold water to stop the cooking.

3. 3

   Cover the colander with a tea towel and allow to stand 10 minutes to cool a bit. Cut the potatoes into bite-sized pieces (I generally at least quarter, but sometimes cut into 6 pieces if larger). Drizzle the warm potatoes with the vinegar. Shell the eggs, chop and add to the bowl.

4. 4

   Add the mayonnaise, Dijon mustard and green onion to the bowl. Stir to combine and coat potatoes well. Season generously with salt and pepper, then cover and refrigerate at least 2 hours.

5. 5

   This potato egg salad will keep well in the refrigerator for 3-4 days.