This is my Mom’s recipe, only I added pickles and green peppers to it. My mother-in-law loves it when I put lots of pickles, peppers, and red onion in it. And I didn’t include the parsley this time.
We’re headed over there for the Memorial day BBQ. 🙂
Of course the recipe below was requested 😉
2 lb small red potatoes, unpeeled
3 celery stalks
1/4 cup finely diced red onion
1/2 cup mayonnaise
1 tablespoon mustard seeds
1 green onion, including the tender green tops, finely chopped
1/4 cup finely chopped fresh parsley (optional)
1 teaspoon dry mustard
salt and pepper to taste
Boil the potatoes and eggs. I always put them in the fridge overnight to prevent the potato salad from turning out mushy.
Peel the potatoes and the eggs and cut into small chunks and toss them into a large bowl. Add the celery and red onion and toss briefly to mix. Set aside.
For Dressing: In a small bowl and using a fork, stir together the mayonnaise, mustard seeds, green onion, parsley, dry mustard, salt and pepper, mixing well. Pour the dressing over the potato and egg mixture and mix well.
For best flavor, cover and chill for up to 2 hours before serving. Sprinkle the parsley over the top and serve.