Picnic Potato Salad

see vegan alternatives

INGREDIENTS:

• 2 lbs baby potatoes
• 1 small red onion or about 1 cup onion, diced
• 3 spring onions, chopped
• 2 cups celery, chopped
• mayonnaise or olive oil and balsamic vinegar
• salt & pepper

INSTRUCTIONS:

1.     Wash and quarter the potatoes and boil them in just enough water to cover.  Don’t peel them.  They are done when the peels behind to pull away from the meat of the potato.

2.     Drain and run potatoes under cool water to stop them from cooking any further.

3.     In a large mixing bowl, toss potatoes with mayonnaise or olive oil and balsamic vinegar until well coated (but not wet).

4.     Toss in remaining ingredients, add salt & pepper to taste and allow to sit for at least an hour before serving.  This is a great make-ahead side that keeps well in the fridge for up to a week.