The kids came over today for Memorial Day.  Ever-Lovin’ grilled hamburgers (Yum!), and I made my mother’s potato salad.  It is still my favorite.  The addition of mustard and celery seeds is the secret for this very tasty salad, and trust me – it is oh, so good!

Boil your potatoes.  I like using the red potatoes.  No need to peel.  When the skins start to pop and a fork goes in easily, you know the potatoes are done.  Remove from the boiling water and let cool.

When the potatoes are cool.  Dice into bite-size chunks.  So easy.

Next comes the finely chopped green onions – use both white and green parts.

Add the diced eggs.

Finally add the mayonnaise, salt, dill pickles (I used relish), mustard and celery seeds that have been soaked in vinegar.

Mix gently and put in the refrigerator to chill.  Sometimes I can’t wait and have to dig right in, but the salad really is better after it sits and gets “happy”.

Please try this.  It is delicious!

Blessing to you and yours on this Memorial Day,

P.S. – I keep forgetting to tell you how to get to the recipe from your email.  You have to click on the title at the top of the email page to “jump” to the recipe.