Creamy Potato Salad
Serves: 8 servings
 
Ingredients
  • 7 medium new red potatoes, peeled
  • 3 hard-cooked eggs, chopped
  • 3 green onions, sliced
  • 2 celery stalks, sliced
  • 1 cup mayonnaise
  • ¼ cup Italian dressing
  • 1½ teaspoons mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon celery seeds
Instructions
  1. Fill a Dutch oven with water and bring to a boil over medium-high heat. Add the potatoes and cook 30 minutes or until tender. Drain well and cool. Cut the potatoes into cubes and transfer to a serving bowl. Add the eggs, onions and celery.
  2. In a medium bowl, stir together the mayonnaise, dressing, mustard, salt and celery seeds. Gently toss over the potato mixture. Cover and refrigerate at least 2 hours before serving.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/summer-pairings/