I make the best damn potato salad you'll ever eat. Period. Here's the recipe...
2.5 to 3 pounds potatoes*
12 eggs
4 green onions
1 stalk celery
1 c. frozen green peas
3/4 c. mayonnaise
3/4 c. plain greek yogurt
2 T. apple cider vinegar
1/2 c. loosely packed chopped fresh dill or 1 T. refrigerated dill paste or 1 T. dried dillweed
1.5 t each salt and pepper or 1 T. Nature's Seasons
Boil or steam the potatoes until fork tender. Remove from pan and cool to room temp.
Hard boil the eggs, then peel. Cool to room temp.
Dice the potatoes and place in a large bowl. Slice the eggs in half and remove the yolks to a plate. Chop the egg whites and add to the potatoes.
Trim the green onions and mince them, both green and white parts.
Clean and mince the celery. Nobody wants a huge chunk of tough, stringy, overpowering aromatic getting in the way of salad enjoyment. Stop being lazy and mince that stuff. Add to the potato bowl, along with the frozen peas (don't bother to cook the peas or even thaw them). Toss the contents of the bowl.
Finely mash the egg yolks with a fork. Add the mayo and yogurt, the vinegar, dill, and salt and pepper and stir well. Add the yolk mixture to the potato bowl and toss gently until potatoes are coated evenly.
Chill thoroughly. Sprinkle lightly with paprika if you want to make your salad look like Nana's.
*Potatoes - Buy Yukon Gold or red-skinned potatoes. They don't have to be peeled, but you can if you want. Just scrub them well and cut out any suspicious spots. You can use the large brown russet potatoes if you want, but they need to be peeled and they result in a softer, mealier potato cube.
