6 large Russet Potatoes
8 large eggs
¾ cup mayonnaise -- Mom says Best Foods is best
½ tsp. mustard
8 –10 green onions
1 Tbsp. celery seed
Salt and Pepper to taste
Paprika to garnish
Boil potatoes with skin on until soft. Drain and cool in colander.
Boil eggs appx 30 minutes then cool in ice water.
Peel potatoes, dice to 1” size.
Rinse the green onions and slice the roots off. Slice the tender white and about 6 inches of the greens into small pieces.
Peal and mash 6 eggs and mix with mayonnaise, mustard and celery seed until well blended.
Toss the diced potatoes and onions with the mayonnaise/egg mixture. Taste, and then season with salt and pepper.
With the remaining two eggs, peel and slice thin. Arrange them over the top of the salad and sprinkle a bit of paprika over them to garnish.
Cover and refrigerate for at least 2 hours. Even better, make the day before and refrigerate overnight.