Traditional Gluten Free Potato Salad

Ingredients:

• 8 lbs. potatoes, peeled and cut into 3/4-inch cubes
• 10 large eggs
• 4 - 6 stalks chopped celery, minced (or minced gluten-free dill pickles or sweet relish Heinz, to taste)
• 7 Tablespoons minced yellow or red onion
• 1 7/8 cups mayonnaise (some brands/varieties contain corn and those containing vinegar contain yeast)
• 1 1/2 Tablespoons gluten-free mustard (French's or Grey Poupon)
• 5 1/2 Tablespoons distilled white vinegar (or cider vinegar if corn intolerant)
• 1/4 cup minced flat leaf parsley (optional)
• 1/2 teaspoon fine sea salt, or more to taste
• 1/2 teaspoon ground white pepper, or more to taste

Instructions:

1. Add potatoes to a large pot of water and bring to a boil; and boil for 13 - 15 minutes.
2. Drain in a colander and set atop a bowl. Refrigerate to drain and cool completely cool. Set the pot aside for later use.
3. Place eggs in a saucepan in a single layer; bring to a boil; and boil for 12 minutes. Prepare an ice bath (bowl of water with one-quarter ice). Using a slotted spoon, transfer the hard-boiled eggs to the ice bath bowl. Crack each shell in one place allowing water to run under the shell. Under running water, remove the shells and discard them. Refrigerate the whole eggs until cold. Once cool, using two steak knives, mince/chop the eggs and set back in the refrigerator.
4. To the original pot in which you boiled the potatoes, add the potatoes, eggs, celery, and parsley.
5. Whisk the mayonnaise, mustard, vinegar, onion, salt, and pepper together and pour two-thirds on top of everything in the pot.
6. Using a large, rubber or plastic spoon, carefully fold everything together. Add the remaining sauce a little at a time, and season with additional salt, pepper, and vinegar, to taste.

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