Red Potato Salad with Eggs and Celery

Red potatoes and chopped eggs form the base of this creamy potato salad. Onion, celery, and green pepper add crunch. Refrigerate before serving to let the flavors combine.

Ingredients

• 5 pounds red potatoes

• 6 large eggs

• 2 cups mayonnaise

• 1 onion, diced

• 2 scallions, thinly sliced

• 1 small green bell pepper, seeded and diced

• 3 celery stalks, thinly sliced

• 2 teaspoons salt, or to taste

• 1 teaspoon ground black pepper, or to taste

Directions

1. Boil the potatoes until tender but still holding their shape. Start checking after 15–20 minutes and allow longer for larger potatoes.

2. Drain, let cool enough to handle, and cut into cubes.

3. Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from the heat and cover.

4. Let the eggs stand in the hot water for 10–12 minutes. Cool in cold water, peel, and chop.

5. Mix the mayonnaise, onion, scallions, bell pepper, celery, salt, and pepper in a large bowl.

6. Gently fold in the potatoes and eggs.

7. Transfer to shallow covered containers and refrigerate promptly. Chill for several hours before serving.

8. Keep refrigerated until needed.

Recipe source: Allrecipes.