Red Skinned Tater Salad Sans Pickles

• 5 pounds Red Skinned Potatoes
• 6 whole Eggs
• 1-1/2 cup Mayonnaise
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Yellow Mustard
• 1/2 teaspoons Garlic Salt
• 1/4 teaspoons Black Pepper
• 2 whole Spring Onions
• 2 stalks Celery

1. Do not peel the potatoes, but scrub well. Cut into cubes of relatively the same size.
2. Bring to boil in salted water. Boil until fork tender, but not falling apart, about twenty minutes or so. Drain and completely cool.
3. Also, boil the eggs and cool.
4. In the bottom of a large bowl, add your mayo. I start with a cup and add more if needed. To the mayo add your vinegar, mustard, garlic salt and pepper.
5. Now add your cooled potatoes. Gently toss trying not to break up the potato cubes.
6. To this mixture, add your two green onions, sliced, green and white. The two stalks of celery, thinly sliced and the hard boil eggs which have been chopped.
7. You can add some pickles, diced, dill or sweet, too. We aren't "pickle in our potato salad" people.
8. Gently stir again trying to not break up the potatoes. Taste to adjust mayo and seasonings. Chill for several hours, overnight is best. Enjoy.

red, eggs, mayonnaise, apple cider vinegar, yellow mustard, garlic salt, ubc, spring onions, stalks celery

Taken from tastykitchen.com/recipes/salads/red-skinned-tater-salad-sans-pickles-3/ (may not work)