Potato Egg Salad

Ingredients

Boil the eggs and cook the potatoes until tender.

Combine the mayo, apple cider vinegar, Dijon mustard, celery seed, salt, and pepper.

Cut the potato and eggs into bite sized pieces.

Add the dressing, celery and green onions. Stir gently to combine.

Refrigerate the potato egg salad until chilled. Serve and enjoy.