Red Hot and Blue’s Potato Salad

Bring a large pot of water to boil and sprinkle in a little kosher salt.

Cut potatoes into bite sized pieces. Add your diced potatoes to boiling water and cook for 10-15 minutes or until fork tender.

While the potatoes are cooking, dice green onion and eggs. In a large bowl, combine mayonnaise, celery salt, Old Bay, green onion, and eggs. Gently stir together.

When potatoes are finished cooking, drain them and rinse with cool water. Gently fold in potatoes with the remaining ingredients.

This may be served warm or chilled.