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SKIN ON POTATO SALAD

Serves 4

INGREDIENTS:

· 3 pounds Yukon Gold potatoes, cut into 1/2 inch cubes
· 3 tablespoons white vinegar
· 5 eggs, hard-cooked (hard-boiled), yokes and whites separated
· Egg yolks, mashed
· 1 cup mayonnaise
· 2 tablespoons yellow mustard
· 1 small onion, chopped
· Egg whites, chopped
· 2 celery stalks, chopped thin
· 3-5 Vlasic Dill Pickles or Vlasic Baby Kosher Dill Pickles, chopped
· Salt and pepper to taste

DIRECTIONS:

1. Scrub Potatoes clean, cut and cook in boiling pot until fork tender. Drain and cool.

2. Put potatoes in a bowl and immediately toss with vinegar.

3. In a separate bowl, mash only the yolks of the egg, save the whites! Stir in the mayonnaise, mustard and onion.

4. In yet another bowl, add the egg whites, celery and carefully toss/fold together with the dill pickles.

5. Add all ingredients together and the salt and pepper.

Recipe courtesy of celebrity chef Kevin Roberts and Vlasic Pickles