Simple Summer Dill Potato Salad

Ingredients:

• 4-5 medium Yukon Gold potatoes
• 2 celery stalks, diced
• 1/3 cup Silver Spring Dill Pickle Mustard
• ½ cup mayonnaise
• ½ sweet onion, diced
• 4 green onions, sliced
• ¼ cup fresh parsley, chopped
• 4 hardboiled eggs, peeled and chopped
• Salt and pepper to taste

Directions:

1. Cut potatoes into quarters and place in large pot and cover with water and bring to a boil over high heat.
2. Reduce to a low boil and cook for 13-15 minutes, until fork tender.
3. Combine celery, Silver Spring Dill Pickle Mustard, mayonnaise, sweet onion, green onion, parsley, hard boiled eggs, salt, and pepper.
4. Drain water from the potatoes allow them to fully cool.
5. Remove skins if desired, and cut into ½ inch cubes.
6. Toss the potato cubes with the dressing mixture, cover and refrigerate for at least 4 hours.