Classic Potato Salad
This old-fashioned creamy potato salad with zesty pickles and mustard never goes out of style.
Ingredients
- 3 lbs Washington Russet potatoes, scrubbed (peels on)
- 6 eggs
- 1 1/3 cups diced celery
- 1 1/2 cups diced dill pickles
- 1 1/2 cups mayonnaise
- 2 tbsp yellow mustard
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/3 cup sliced green onions
Directions
Place potatoes in stockpot and cover with cold water; bring to a boil. Cover and reduce heat to low. Simmer, stirring occasionally, for 35 minutes or until potatoes can easily be pierced through with a paring knife. Drain and set aside to cool for 20 to 30 minutes. Cut into large chunks.
Meanwhile, bring water to a boil in medium saucepan. Add eggs and cook for 10 minutes. Drain and cover with cold water. Peel and cut into large chunks.
Transfer potatoes and eggs to large bowl. Add celery, pickles, mayonnaise, mustard, salt and pepper. Gently stir to combine.
Refrigerate for at least 1 hour or until well chilled and flavors are married.
Garnish with green onions.
Notes
Substitute yellow mustard with Dijon or grainy mustard if desired.
