Potato Egg Salad
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Ingredients
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Boil the eggs and cook the potatoes until tender.
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Combine the mayo, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper.
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Cut the potato and eggs into bite sized pieces.
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Add the dressing, celery and green onions. Stir gently to combine.
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Refrigerate the potato egg salad until chilled. Serve and enjoy.
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