Old-Fashioned Potato Salad


Classic American potato salad is often found at picnics and summer parties. This is a well-worn recipe pleasing to adults and children. I love making it ~ Mark
4 pounds potatoes (Yukon Gold are best)
2 tablespoons Dijon mustard
1 teaspoon salt
2 cups mayonnaise
1 tablespoon vinegar
3/4 cup diced celery
1 cup diced white onion
8 large hard-boiled eggs, chopped
Salt and freshly ground black pepper +
1/4 teaspoon dried dill, plus extra for garnish
1/4 teaspoon paprika, plus extra for garnish
1 If potatoes vary greatly in size, cut the largest to roughly match the size of the smallest. Cover potatoes with salted cold water by 2 inches in a pot. Bring to boil and simmer uncovered until just tender, 20 to 30 minutes, depending on size of potatoes.

2 While potatoes are simmering, whisk together mustard, salt and mayonnaise in a small bowl.

3 Drain cooked potatoes in a colander. Rinse with cold water and allow to cool.

4 When potatoes are cool enough to handle, rub skins off and cut into 3/4-inch cubes. Place in large bowl and toss gently with vinegar. Set aside for 10 minutes.

5 Add the mustard mixture and the remaining ingredients, then stir gently to combine.

6 Taste and adjust seasoning, if necessary.

7 Garnish with sprinkle of dill and paprika.

8 Cover and refrigerate at least 2 hours before serving.

servings  use metric
original recipe yield: 8 Servings

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