Jeanne Voltzs Grandmother’S Potato Salad

(red skins are great) 2 Hard boiled eggs 1 ts Dijon mustard 2 tb Balsamic or cider vinegar -(I prefer the balsamic) 3 tb Olive oil (for this -recipe I prefer a -Greek oil) 2 Large scallions, finely -chopped, including green -parts 2 Ribs celery, diced 1/2 c Home made mayonnaise 1 ts Celery seed Salt and freshly ground -pepper Scrub potatoes and

place in a saucepan with water enough to just

cover them.

Cover the pan, bring to a boil, and boil until potatoes are barely tender, about 15 - 20 minutes.

Remove potatoes and

cool until comfortable to handle, then

peel them, cube them and

place in a large bowl.

In a small bowl stir the mustard and vinegar together and then beat in the olive oil.

Pour the mixture over the potatoes and gently toss and coat well.

Cover and refrigerate 2 to 3 hours.

After potatoes have cooled

add the scallions, celery, mayonnaise, celery seed and salt and pepper to taste.

Again toss gently but thoroughly.

Turn into a serving bowl lined with lettuce if you like,

slice the eggs and

arrange in a circle around the outside of the salad.

Cover and refrigerate or serve at once.

SOME SUGGESTIONS: When I have BBQ I usually eat the salad as the recipe states, or with a little Hungarian paprika sprinkled over the top