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Memphis Style Potato Salad




Source of Recipe


copykat


List of Ingredients




2 pounds new potatoes
2/3 cup Mayonnaise (Hellmann’s)
1 ½ teaspoons celery seed
1 teaspoon celery salt
1 teaspoon ground white pepper
1 green onion, snipped fine



Recipe



Cook potatoes with skins on until fork tender, about 15-20 minutes. Drain well. Let cool for 20 minutes. Cut potatoes into bite sized chunks. In large bowl, combine potatoes, mayonnaise, celery seed, celery salt, pepper. Stir until well blended. Fold in green onions and serve. Refrigerate if not serving right away.