Description
Create the perfect old-fashioned potato salad with creamy dressing, hard-boiled eggs, and crunchy celery. A classic dish for any occasion !
Ingredients
Scale
- 2 lbs potatoes (Yukon Gold or Russet), peeled and diced
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1/4 cup chopped dill pickles or relish
- 1/4 cup finely chopped onion
- 2 stalks celery, diced
- 3 hard-boiled eggs, chopped
- 1/4 tsp paprika (for garnish)
- Salt and pepper to taste
Instructions
- Place the diced potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil over medium-high heat.
- Reduce heat and simmer for 10-15 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
- In a large mixing bowl, whisk together mayonnaise, mustard, and a pinch of salt and pepper until smooth.
- Add the cooked potatoes, pickles, onion, celery, and eggs to the bowl. Gently mix to combine, ensuring the dressing coats everything evenly.
- Transfer the potato salad to a serving dish and sprinkle with paprika for garnish.
- Refrigerate for at least 1 hour before serving to allow flavors to meld.
- Prep Time: 15 min
- Cook Time: 15 min