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

In a large pot, place the potatoes and season with salt. Cover with water and bring to a boil. Cook for about 20 minutes or until the potatoes are tender. Drain and rinse under cold running water. Let cool.

In a large bowl, coarsely crush the eggs with a potato masher. Add the potatoes and the remaining ingredients. Season with pepper, and toss well. Add oil, if needed. Adjust the seasoning.

Delicious with Grilled Flap Steak with Montreal Steak Seasoning.

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