Great Potato Salad

Two nights ago when making dinner, I cooked up a whole batch of potatoes.  The excess potatoes were tucked away in the fridge for potato salad.  I found this recipe a couple of years ago and now it's the only way I make potato salad.  It's a hit at potluck dinners and I always get asked for the recipe.

Today I'm going to a retirement tea for our Island's much-loved teacher.  There won't be time to make dinner when I get home, so a cold meal will be just the ticket.  Along with cold meat and a bean salad (the recipe for which came from a dear friend) we'll be having potato salad.  I always seem to mix it up a bit and tonight's recipe added chopped up green onions to the larger-than-nugget potatoes.  If you haven't got nugget potatoes, make sure the potatoes are of the waxy variety and cut them into bite-sized pieces.

Nugget Potato Salad with Grainy Dijon Mustard

2 lb nugget potatoes, quartered
2 large hard-boiled eggs, chopped
1 celery rib finely chopped
2 Tbsp chopped fresh chives
2/3 cup mayonnaise
2 Tbsp white wine vinegar
2 Tbsp grainy Dijon mustard
salt and freshly cracked pepper to taste

Scrub the potatoes well but do not peel.  Cut them into quarters, cover with cold water and boil until just tender.  Drain well and place in a bowl.

Mix in remaining ingredients.  Cool salad to room temperature.  Cover and chill well before servings.

Other herb options - dill, tarragon.