Description
A nostalgic, creamy potato salad with tender potato chunks, crisp celery and onion, and rich hard‑cooked eggs—all elevated by a tangy mayo‑mustard dressing reminiscent of summer gatherings and family picnics.
Ingredients
2 lb (6 medium) waxy potatoes (Yukon Gold or red), cut into bite‑size chunks
1½ cups mayonnaise
1 Tbsp white vinegar
1 Tbsp yellow mustard
1 tsp salt
¼ tsp freshly ground black pepper
2 stalks celery, chopped (~1 cup)
1 medium onion, chopped (~½ cup)
4 hard‑cooked eggs, chopped
Instructions
Cook the potatoes: Place potato chunks in a large pot and cover with cold water, ensuring at least an inch above them. Bring to a boil and cook until tender—about 10 minutes. Drain well.
Make the dressing: In a large mixing bowl, whisk together mayonnaise, vinegar, mustard, salt, and pepper until smooth.
Combine ingredients: Add the warm potatoes to the dressing and gently toss to coat. Fold in chopped celery, onion, and hard‑cooked eggs, being careful not to overmix to preserve texture.
Chill: Cover and refrigerate for at least 4 hours—overnight is best—to let flavors meld and the salad set.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main course
