Grandma’s Potato Salad

Ingredients
- 1.5 lb baby potatoes
- 4 stalks celery
- 6 Hard Boiled Duck Eggs
DRESSING
- 1 Tbs apple cider vinegar
- 3 Tbs stoneground Dijon mustard
- 1/2 cup organic mayo
- 1/2 cup organic plain Greek yogurt
- 2 pinches dill
- 2 pinches garlic powder
- 2 pinches celery seed
- Salt & pepper to taste
- Splash of cold milk (Optional, used in order to thin dressing)
- 1 tsp sugar
GARNISH
- 1 bunch chives, chopped
STEP 1
Cut potatoes into quarters. Place in a sauce pan with water. Bring to a boil and cook until soft. Drain and rinse with cold water, set aside
STEP 2
Finely dice celery and set aside. Chop 5 of the 6 Pete and Gerry’s Organic Hard-Boiled Eggs, leaving one egg to slice for garnish on top of salad
STEP 3
In a small bowl, whisk together ingredients for dressing. Add milk and sugar at the end depending on consistency
STEP 4
In a separate bowl, combine potatoes, celery, and eggs with dressing. Gently mix salad until dressing is incorporated throughout. Transfer to a serving dish and garnish with sliced eggs and chive.