1. Ingredient Prep

   Boil two pots of water. Prepare ingredients. Reserve celery leaves for garnish!

   • 1 1/2 lb , quartered Fresh Red Ruby Potatoes
   • 3/4 cup , diced Celery
   • 3/4 cup , diced Red Onions
2. Boil Potatoes & Eggs

   Drop eggs into boiling water and cook for 13 minutes. Place in a bowl full of ice when done to let cool. Drop potatoes into second pot of boiling water. Add a few pinches of salt and cook covered for 10 minutes.

   • 1 1/2 lb , quartered Fresh Red Ruby Potatoes
   • 4 Eggs
3. Grate Eggs

   Using a cheese grater, grate the hard boiled eggs.

   • 4 Eggs
4. Salad Assembly

   Combine all salad ingredients in a large bowl. Mix well.

   • 1 1/2 lb , quartered Fresh Red Ruby Potatoes
   • 1/2 tsp Kosher Salt
   • 4 Eggs
   • 3/4 cup , diced Celery
   • 3/4 cup , diced Red Onions
   • 2 Tbsp Yellow Mustard
   • 1/4 cup Sweet Relish
   • 1/4 cup Sour Cream
   • 1/4 cup Full Fat Mayonnaise
   • 1 Tbsp Red Wine Vinegar
5. Taste

   Plate on platter or bowl. Garnish with celery leaf. Top with ground black pepper & extra virgin olive oil if desired!

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By Innit Culinary Team