Warm Potato Salad
From Red Hot and Blue, as seen at Food.com
4 pounds Red Bliss potatoes
4 large eggs
½ cup finely chopped green onion, light and dark green parts only
1¼ cups Duke's mayonnaise
1¾ teaspoons celery seeds
2 teaspoons sea salt
Steam the potatoes in their skins for approximately 45 minutes. Set aside until cool enough to handle. Hard boil the eggs, then do the same. When cool enough, peel the eggs ONLY (do NOT peel the potatoes - the skin gives the salad part of its unique texture and taste).
In a large bowl, mix the remaining ingredients together until thoroughly mixed. Chop the potatoes and eggs into bite-size pieces and add to bowl. Mix GENTLY - you want salad, not mush - until blended.
Serve at room temperature for up to 2 hours after making and refrigerate leftovers. It tastes best when room temperature, but is delicious cold, too, so if you are making this in advance, it's fine to chill it.
Makes 12 servings