Independence Day, or any day, Potato Salad.
This recipe is terrific for small BBQ potlucks & get-togethers, as it makes more than what 2 people alone, can eat.
5 hard-boiled eggs, (yolks & whites separated)
1 teaspoon sea salt, divided
3 green onions, chopped
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared yellow mustard
1/2 teaspoon black pepper
1/2 teaspoon celery seed
• Chop egg whites
• Mash egg yolks with fork in a small bowl
• Add in remaining 1/2 teaspoon sea salt, mayo, relish, mustard,
pepper, and celery seed to the egg yolks
• Refrigerate at least 2 hours, better if chilled overnight