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Susan’s Red, White, and Blue Potato Salad

  • 1 bag Confetti Baby Potatoes
  • 4-5 Green Onions, thinly sliced
  • 1 rib celery, finely diced
  • 1/3 cup Mayonnaise
  • Salt and Pepper to taste

Wash whole potatoes and cook in boiling water for about 20 minutes or until fork tender. While still warm, cut in half (1/3 for larger potatoes.) Toss with remaining ingredients. Chill for 2 hours or, better yet, overnight, for flavors to mingle.

For a real kick, try with Wasabi Mayonnaise!