Recipes out of the Blond Box

½ teaspoons mustard seeds
1 teaspoon celery seeds
3 tablespoons cider vinegar
2 pounds potatoes
½ teaspoon salt
½ cup finely chopped scallions, plus additional for garnish
3 hard-boiled eggs, peeled
¼ cup mayonnaise

1. In a small bowl combine mustard seed, celery seed, and vinegar, and set aside for several hours or overnight.

2. In a kettle, combine potatoes with enough cold water to cover by 2 inches, and simmer, covered, 30-40 min. or until tender. Drain. Cool the potatoes until you can handle them. Peel potatoes, and cut them into ¼-inch dice.

3. In a large bowl, toss together vinegar mixture, salt, and ½ cup scallions. Add potatoes and toss until they’re covered with the mixture. Chopped two eggs and stir into the potato mixture. Stir in mayonnaise and toss to combine. Chill. Slice remaining egg. Garnish potato salad with slices of egg and additional chopped scallions.