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Rockin Robin's Classic Potato Salad

"Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on."

Ingredients :

2 1/2 pounds potatoes, peeled
4 eggs
1 cup diced celery
3/4 cup chopped green onions
1 1/2 cups mayonnaise
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H30M

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.

Notes :

2 1/2 pounds of potatoes will yield about 7-8 cups of cooked, cubed potatoes.
Can use extra mayonnaise if needed. This works out fine with reduced fat mayonnaise as well.
Sprinkle with paprika and garnish with parsley sprigs if desired.

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