Summer Picnic Potato Salad

Ingredients

2lb. Yukon Potatoes (peeled, chopped into cubes and cooked until fork tender)
4 hardboiled eggs
1-2 cups helman’s mayonnaise (add more or less to taste)
1 T. yellow mustard
1 T. cider vinegar
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green onion
salt & pepper

Cook potatoes until you can pierce with a fork, do not over cook or you will end up with mashed potatoes! Rinse potatoes with cold water and refrigerate until completely cold.  In large bowl, mix mayonaise, mustard, vinegar, onion, celery.  Peel and crumble two of the four eggs.  Fold in cooled potatoes & crumbled eggs into mixture.  Add salt & pepper to taste.  Top with sliced hardboiled eggs & chopped green onions.

Best Potato Salad you’ve ever had!!!!