Potato Salad
This old-fashioned potato salad recipe is always a hit at events! It's an easy recipe to make in advance that is packed with flavor.
Ingredients
- 8-10 Large Russet Potatoes or Yukon Gold Potatoes
- 1 Medium/Large Onion Diced
- 4-5 Eggs
- 1 1/2 Cups Mayonnaise
- 3 TBSP Yellow Mustard
- 2 TSP Celery Salt
- 1/4 Cup Sweet Relish
- 2 TBSP Seasoning Salt
- Salt and Pepper to taste (if needed)
- Paprika Garnish
- Chives Chopped for garnish
- 1 Celery Stalk Finely Diced
Instructions
- Peel your potatoes and cut into 1-inch cubes. Rinse thoroughly in cold water. Place your potatoes in a large pot and cover completely in cool water. Rinse your eggs and add them to the pot. Bring the pot to a boil over medium to high heat. Boil until potatoes are fork tender (about 20 min). Drain and set aside until cool enough to handle.
- Peel the skin from your eggs and set aside
- Transfer your warm potatoes to a large bowl and add your celery and onions. Chop most of your eggs, reserving one or two, and add those to the bowl of potatoes
- In a separate bowl whisk together your mayo, mustard, relish, and seasoning (minus paprika!). Taste and adjust seasoning as necessary. Fold this mixture into your potatoes being careful not to break up potatoes too much.
- Slice your remaining eggs into thin slices and place on top. Next, sprinkle paprika over top and add chives for garnish. Place in fridge for 1 hour or up to overnight before serving. ENJOY!