Old-Fashioned Potato Salad
Classic American potato salad is classic faire at picnics and summer parties. This is a well-worn recipe that adults and children enjoy. I love making it. ~ Mark
Yield 12 servings
Ingredients
4 pounds potatoes (Yukon Gold are best)
2 tablespoons Dijon mustard
1 teaspoon salt
2 cups mayonnaise
4 teaspoons 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 significantly in size, cut the largest to match the smallest size. Cover potatoes with salted cold water by 2 inches in a pot. Bring to a boil and simmer uncovered until just tender, 25 to 30 minutes, depending on potato size. |
|
| 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 the skins off and cut into 3/4-inch cubes. Place in a large bowl and toss gently with vinegar. Set aside for 10 minutes. |
|
| 5 | Add mustard mixture and remaining ingredients, then stir gently to combine. |
|
| 6 | Taste and adjust seasoning, if necessary. |
|
| 7 | Garnish with a sprinkle of dill and paprika. |
|
| 8 | Cover and refrigerate for at least 2 hours before serving. |
|
| | |
|
