Connwally Potato Salad

1. 1

   Cook Potatoes and Eggs:

2. 2

   Bring a large pot of salted water to a boil. Add red potatoes. Cook about 20 minutes, or until tender but still firm (or your potatoe salad will be mushy)! Drain, cool and cut into bite-size pieces.

3. 3

   Place eggs in a medium saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and dice.

4. 4

   Meanwhile, make dressing:

5. 5

   Stir together mayonnaise, apple cider vinegar, mustard, milk, sugar, salt, pepper and dill. Refigerate until ready to mix.

6. 6

   In a separate bowl, combine spring onions, eggs and celery.

7. 7

   Finally:

8. 8

   Pour the mixture over the potatoes, and gently mix together with the egg, celery, onion mixture.

9. 9

   Cover, and chill in the refrigerator at least 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.