CLASSIC POTATO SALAD

1.	Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.
2.	Fill another pot with water and bring to a boil. Reduce the heat to low (so that there's no bubbles breaking the surface) and use a skimmer to gently and slowly add the eggs. Cook the eggs for 12 – 14 minutes, then place in an ice water bath to immediately stop their cooking. For more tips, read my post on how to make perfect hard-boiled eggs.
3.	Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again.
4.	Place both the eggs and potatoes in the refrigerator to cool completely.
5.	While your potatoes and eggs are cooling, prepare the celery, radishes, green onion and dill. Add the ingredients to a large bowl along with the mayonnaise.
6.	Once your potatoes and eggs are fully cooled, peel the eggs and cube both the potatoes and eggs into 1-inch sized pieces. Add to your mixing bowl with the mayonnaise and vegetables. Stir gently until well combined.
7.	Serve the potato salad immediately or refrigerate for up to 3 days.

	7 red or white new potatoes, Yukon Gold also works
	6 eggs
	3 stalks celery, sliced
	4 spring onions, sliced
	6 radishes, grated
	1 cup mayonnaise
	1 tbsp dill weed
	1/2 tsp sea salt
	1/4 tsp pepper