Southern Style Potato Salad

Ingredients

• 3 lbs yukon gold potatoes
• 1 tsp. salt
• 2 large eggs
• 3/4 cup mayonnaise
• 2 green onions
• 1-2 stalks celery
• 1 Tbsp sweet relish
• 1 Tbsp mustard
• 1 Tbsp red wine vinegar
• Freshly cracked pepper to taste
• 1/2 tsp Tony Caschere's seasoning salt

Directions

1. Peel and wash the potatoes, then cut them into 1 inch cubes. Put them in a large pot, cover them with cold water, and stir in 1 tsp of salt. Set the pot over high heat and bring it to a boil. Cook until the potatoes are tender, about 10 minutes. Check them with a fork, then pour them into a colander and leave them to cool.
2. As the potatoes cook, start the eggs. Put the eggs in a small pot and cover them with cold water, then bring the water to a boil over high heat. If the eggs came straight from the refrigerator, boil them for 1 minute before shutting off the burner. If they were already at room temperature, turn off the heat once the water is at a rolling boil. Cover the pot and leave the eggs for exactly 15 minutes, using a timer. Carefully pour off the hot water, then fill the pot with cool water to stop the cooking. A few ice cubes are helpful, too. Without that cool-down, the eggs can keep cooking and the yolks may turn green.
3. Rinse the celery and chop it finely, then slice the green onions.
4. For the dressing, stir the mayonnaise, mustard, pepper, relish, and red wine vinegar together in a bowl. Mix in 1/2 tsp Tony’s or seasoning salt, then taste and adjust if needed. The dressing should be assertively seasoned, since the potatoes will soften the flavor once everything is mixed.
5. Peel the hard boiled eggs and dice them. Transfer the cooled potatoes to a large bowl, then add the celery, green onion, eggs, and dressing. Stir until everything is evenly coated. For a smoother, less chunky salad, lightly mash some of the potatoes.