Southern style potato salad

Place potatoes in a pot with enough cold water to cover the potatoes completely. Bring to boil and cook at a simmer until cooked through.

Drain the water, return the potatoes to the pot and dry over low heat until no steam rises from them. Cool and remove the skin.

Hard-boil eggs.

Make the dressing: Combine 300 grams of homemade mayonnaise, ½ teaspoon of ground black pepper, 1 teaspoon of salt, 30 grams of mustard and 2 teaspoons of vinegar. Mix well.

Peel, wash and small dice 150 grams of onion and 150 grams of celery stalks.

Thinly slice 3-4 scallions.

Small dice the eggs and coarsely chop the potatoes. Combine with the dressing, scallions, onion and celery.

Chill the potato salad, transfer to a serving plate, garnish with sliced scallions and serve.