Potato salad


    My daughter love to cook but with her busy schedule never have the time. Last week she had an extra day off from work and decide make dinner for the family. She surprise me with this appetizing potato salad and she serve with a moist succulent barbecue ribs. 


Ingredients:

3 cups potatoes, peeled and cut in 1/2 inch., cubes
2 organic eggs, mash yolks, dice whites
1/2 cup celery, small dice
1/4 cup green onions, small dice
1/3 cup pickles, small dice
1/2 cup red onion, peeled and cut, small dice
1/2 cup red pepper, small dice

 3/4 cup Organic mayonnaise 
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

Salt and pepper to taste

     Add water to a medium pot until is  3/4 up fill and bring to a boil over medium high
 heat. Carefully using a slotted spoon transfer the potatoes to the pot. Cook the potatoes for 10 minutes and with a slotted spoon transfer the potatoes to a large bowl. Set aside for about 20 minutes to cool down.

   Add the next 6 ingredients to the potatoes and mix until combine. 


      In a small bowl combine the Mayonnaise, Worcestershire sauce and Dijon mustard. Add to the potatoes and mix gently until combine. Transfer to the refrigerator and chill.

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