You’ll Need
2½ pounds small red-skinned potatoes
3 eggs, hard-boiled
1 cup mayonnaise
½ medium onion, diced
1 green onion, thinly sliced
2 stalks celery, chopped
1 teaspoon salt
½ teaspoon ground black pepper
Directions
1 Fill large pot with water and add potatoes. Bring to boil over high heat.
2 Boil for 15 to 20 minutes, until potatoes are tender but not falling apart. Ask an adult to help you drain water.
3 When potatoes are cool, cut into cubes.
4 Place eggs in small saucepan and cover with cold water. Bring water to boil; then remove pan from stovetop.
5 Let eggs stand in hot water for 15 minutes. Then remove from water, peel off shells, and chop up eggs.
6 Combine eggs and potatoes in large bowl, mixing gently with a rubber spatula. (Be careful — you don’t want mashed-potato salad!)
7 Mix remaining ingredients in a small bowl; then fold mixture into potatoes and eggs. Cover bowl and refrigerate at least 3 hours before serving.