Mustard and Celery Potato Salad | The Single Gourmand

Ingredients

• 2 pounds Yukon Gold potatos about 5-7 of them
• 1 stalk celery (½ cup), finely chopped
• ½ small yellow onion (½ cup), finely chopped
• 2 Tablespoons pimentos, diced
• 2 Tablespoons sweet pickle relish
• 1 cup mayonnaise
• 1 cup yellow mustard
• 3 Tablespoon white vinegar
• salt and pepper to taste
• 1 tablespoons celery leaves pulled from the center stalks, chopped