Throw Together Potato & Egg Salad

INGREDIENTS

1.3kg (approx 4 Large) Potatoes cooked until just tender, cubed

3 Eggs, hard boiled, cooled, coarsely chopped

1 small Red Onion, finely chopped

Optional Add Ins:

2 Celery Stalks, finely chopped

1 Tbsp Fresh Parsley, Chives or Dill, finely chopped 

Dressing:

1/2 cup Mayonnaise (a little more or less, as desired)

2 Tbsp Dijon Mustard

2 Tbsp Apple Cider Vinegar 

Salt and Pepper to taste

METHOD

Place potatoes in large pot and add enough water to cover potatoes. Bring to a boil over high heat. Cook 13 to 15 minutes or until potatoes are tender.

Drain potatoes; let cool to room temperature

In a large bowl combine mayonnaise, vinegar, salt and pepper.

Peel potatoes. Cut the potatoes into either cubes or slices.

Add potatoes, onion, and any of the optional add-ins. Toss to coat thoroughly.

Serve at room temperature, or chill in the refrigerator for 1-2 hours before serving.