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Step 1
First wash up your potatoes. I like to use classic small red potatoes. Cut them up in quarters if they are small, or in eights if they are the larger ones.
Step 2
Place them in a pot with a few pinches of salt and bring to a boil.
Step 3
While you are at it, grab some eggs and hard boil them. I got a nifty tutorial for you on how to make the easiest and most perfect hard boiled eggs every time.
Step 4
While that’s working for you, finely dice some celery.
Step 5
When your potatoes are juuuuuust fork tender, dump them into a colander and let them cool. In fact you can always do this the night before as well.
Step 6
Place the potatoes in a bowl and crumble up your eggs right on top of there. I just mushed the eggs with my hand, but feel free to do this with your fork if you would like.
Step 7
Chop up a bunch of scallions (about 3/4 of a cup)… I like it really scalliony because I feel it really brings out the flavor in the potatoes. Add the scallions to the heap as well.
Step 8
Now add 3/4 cup of sour cream, 3/4 cup of mayo, 1/4 cup of dijon mustard and salt and pepper. Mix everything with a big spatula or your hands. I prefer to use my hands because you get the “dressing” distributed a bit more evenly this way. Check for seasonings and see if you need it zestier, saltier or if it’s just right!
Step 9
Garnish with scallions and enjoy!