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 8 servings
Ingredients
2 2/3 pounds potatoes (Yukon Gold are best)
1 1/3 tablespoon Dijon mustard
2/3 teaspoon salt
1 1/3 cup mayonnaise
2 2/3 teaspoons vinegar
1/2 cup diced celery
2/3 cup diced white onion
5 1/3 large hard-boiled eggs, chopped
Salt and freshly ground black pepper +
0.2 teaspoon dried dill, plus extra for garnish
0.2 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. |
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| 2 | While potatoes are simmering, whisk together mustard, salt, and mayonnaise in a small bowl. |
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| 3 | Drain cooked potatoes in a colander. Rinse with cold water and allow to cool. |
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| 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. |
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| 5 | Add mustard mixture and remaining ingredients, then stir gently to combine. |
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| 6 | Taste and adjust seasoning, if necessary. |
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| 7 | Garnish with a sprinkle of dill and paprika. |
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| 8 | Cover and refrigerate for at least 2 hours before serving. |
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