Classic Potato Salad

• 5 lbs (2.3 kg) yellow potatoes (we need a waxy potato, not Russet)
• 12 eggs
• one bunch of green onions, thinly sliced
• 3 celery stalks, small dice
• 1 onion, small dice
• one bunch radishes, thinly sliced
• 1 1/2 cups (360ml) mayo
• 1 tbsp (15ml) Dijon mustard
• 1 tbsp (15ml) relish, optional
• 1 1/2 tsp (7.5g) fine salt, or more as needed
• 3/4 tsp (1.5g) freshly ground black pepper

Instructions

1. 1

   Scrub the potatoes, place them in a pot, and cover them with water. Simmer on medium-low until they are cooked and can be easily pierced with a fork. Cook your potatoes uncovered—you are not trying to make mashed potatoes here, but you also don't want crunchy potatoes in your salad. Rinse with cold water to stop the cooking process and dry them. Chop the potatoes into small cubes.

2. 2

   Place the eggs in a pot and cover them with water. Bring the water to a boil (just shy of the full boil, but a steady simmer). Remove from heat, cover, and allow them to sit in hot water and gently cook for 20 minutes. Then place them in cold water for a minute and peel them immediately after. Chop them into large chunks.

3. 3

   Combine the dressing ingredients—mayo, mustard, salt, pepper, and optional relish.

4. 4

   Combine all the salad ingredients and gently toss.

5. 5

   Add the dressing, starting with about half, and gently toss. Keep adding more dressing to taste.

6. 6

   Chill the salad for a couple of hours for the flavours to meld. Taste and adjust the salt and pepper before serving. Enjoy!