Ingredients
- 3 to 4 cups leftover potato salad, such as Valerie Bertinelli's Classic Potato Salad, recipe follows
- Kosher salt and freshly ground black pepper
- 2 pounds petite Yukon gold potatoes
- Kosher salt and freshly ground black pepper
- 3/4 cup mayonnaise
- 1/2 cup sliced green onions
- 1 tablespoon yellow mustard
- 2 teaspoons chopped fresh dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 stalk celery, chopped
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