• 6 medium sized new potatoes
  • 6 large eggs
  • 2 ribs celery
  • 4 scallions
  • 3 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • mayonnaise
  • salt and pepper


Choose potatoes that are about the same size so they will get done at the same time when you boil them. Cover them with water in a saucepan and bring them to a boil. Let them boil for 20-25 minutes (until you stick a paring knife in and the potato is soft all the way to the center). At the same time, you can hard boil the eggs. Let the eggs and potatoes cool enough to handle (or you can just put them in the refrigerator and make the potato salad tomorrow). Peel the potatoes and cut them into cubes. In a large bowl, whisk together the oil and vinegar and salt and pepper. Toss the potatoes in this vinagrette and let them sit in it while you do the other preparations. If you do this while the potatoes are warm, they absorb more of the flavor of the dressing. Peel the eggs and chop them, adding them to the bowl. Chop the celery and the onion and if you have fresh parsley or fresh dill, mince some of it and throw it in. Toss everything and add some mayonaisse and about a teaspoon of dry mustard. Stir until the vegetables are covered. If you think you need more mayonaisse, throw it in. The potatoes absorb some of the mayonaisse. Taste and add salt and pepper if you think it needs more. If you want to make a larger batch, just have the same number of potatoes that you have eggs and adjust the amount of celery and onion accordingly. You don't have to use scallions--you can use vidalia onions or just regular yellow onions. Or you can leave the onions out.