Potato Salad

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  • ½ cup mayonnaise
  • ½ cup finely chopped green onion
  • Salt and pepper
  • 3 pounds (8 to 10) medium red skin potatoes, scrubbed


  1. In a small bowl, combine mayonnaise, green onion, salt, and pepper. Place in refrigerator.
  2. In a large pot over high heat, bring potatoes to a boil in salted water. Reduce water to a simmer and cook until potatoes are knife tender, about 15-20 minutes. Drain potatoes, let cool completely and cut into 1 ½-inch pieces.
  3. In a large bowl, gently fold together potatoes and dressing. Season to taste with salt and pepper. This recipe can be made ahead up to 1 day.


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