Egg and Potato Salad | RICARDO

Ingredients

• 4 cups (720 g) baby potatoes, halved
• 4 hard-boiled eggs
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) white vinegar
• 1 tbsp (15 ml) whole-grain mustard
• 2 green onions, thinly sliced
• 2 stalks celery, thinly sliced
• ½ tsp celery salt
• Salt and pepper