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Jeanne Voltzs' Grandmother's Potato Salad

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      Title: JEANNE VOLTZS' GRANDMOTHER'S POTATO SALAD
 Categories: Salads, Vegetables
      Yield: 8 Servings
 
  2 1/2 lb New potatoes
           -(red skins are great)
      2    Hard boiled eggs
      1 ts Dijon mustard
      2 tb Balsamic or cider vinegar
           -(I prefer the balsamic)
      3 tb Olive oil (for this
           -recipe I prefer a
           -Greek oil)
      2    Large scallions, finely
           -chopped, including green
           -parts
      2    Ribs celery, diced
    1/2 c  Home made mayonnaise
      1 ts Celery seed
           Salt and freshly ground
           -pepper
 
  Scrub potatoes and place in a saucepan with water enough to just cover
  them. Cover the pan, bring to a boil, and boil until potatoes are
  barely tender, about 15 - 20 minutes. Remove potatoes and let cool
  until comfortable to handle, then peel them, cube them and place in a
  large bowl. In a small bowl stir the mustard and vinegar together and
  then beat in the olive oil.  Pour the mixture over the potatoes and
  gently toss and coat well. Cover and refrigerate 2 to 3 hours. After
  potatoes have cooled add the scallions, celery, mayonnaise, celery
  seed and salt and pepper to taste. Again toss gently but thoroughly.
  Turn into a serving bowl lined with lettuce if you like, slice the
  eggs and arrange in a circle around the outside of the salad. Cover
  and refrigerate or serve at once. SOME SUGGESTIONS:  When I have BBQ
  I usually eat the salad as the recipe states, or with a little
  Hungarian paprika sprinkled over the top.
 
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