Creamy Egg Potato Salad

Ingredients

• 1 1/2 lbs. small Red Bliss potatoes or mix with Yukon gold
• 2 large, hard-boiled eggs
• 1/4 cup finely chopped green onion tops
• 1/3 cups mayonnaise (or more as needed)
• 3 ⁄4 tsp celery seed
• 1 tsp salt (divided)

Steps

1. Place the potatoes, skin-on, in a large pot, and cover with water to about 1 inch over tops of the potatoes. Add 1 tsp salt and bring to a simmer over medium high heat. Adjust the heat to a simmer and cook until the potatoes are tender, 10-15 minutes. Your exact cooking time will depend upon the size of the potatoes. Set aside until cool enough to handle but do NOT peel the potatoes as the skin gives it part of its unique texture and taste.
2. Meanwhile, as the potatoes are cooking, grate the hard-boiled eggs on large holes of a box grater into a large bowl. Gently mix the mayo, celery seeds and salt with the eggs until well mixed.
3. Chop the potatoes into bite-size pieces, about 1” each and add to bowl. Mix gently, until blended. Gently fold in the green onion, leaving a few to toss on top for garnish.
4. Place in fridge for at least 2 hours to let flavors meld. Serve at room temp for up to 2 hours after making. Leftovers last a few days in fridge.