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Basic Potato Salad
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| Servings | Prep Time |
| 8servings | 10 minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 3lb bag red potatoescut into 2-3 inch cubes which is equivalent to 8 cups
- 6 eggshard boiled, chopped
- 1cup celerydiced
- 1/2cup green onionsdiced
- 1/2cup dill relishor the equivalent measure of chopped dill pickles
- 1/2cup mayonnaise
- 2tbsp yellow mustard
- 1/4tsp salt
- 1/4tsp black pepper
- paprika
Instructions
- Clean the potatoes with water. Cut the potatoes in half and then cut the halves into quarters, continue that process until you have 2-3 inch cubes of potatoes.
- Place the cut potatoes into a large soup pot and cover with water. Bring the water to a boil and let cook the potatoes until fork tender, about 15- 20 minutes. Strain in a colander and rinse with cool water.
- Strain the potatoes in a colander and rinse with cool water. Let sit until completely cool, about 10 minutes
- Place 6 eggs in a sauce pan and cover eggs with water. Bring the eggs to a boil, turn the heat off and let sit for 10-12 minutes in the water. When done, rinse with cool water and let cool. When they are cool, peel and chop the eggs.
- Place all the ingredients in a large mixing bowl and mix together gently.
- Start with 1/4 teaspoon of both salt and pepper and then if desired, add salt and pepper to your taste.
- Sprinkle the top with paprika to add a little color to your salad.
Recipe Notes
This Classic Potato Salad is gluten free, dairy free, and vegetarian.
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