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 equal-sized boiling 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
1/4 teaspoon paprika
1 Cover potatoes with salted cold water by 2 inches in a 3-quart saucepan. 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 Dijon mustard and salt in a small bowl.

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

4 When potatoes are cool enough to handle, rub skins off potatoes and cut into 3/4-inch pieces, adding to large bowl with vinegar. Toss gently with rubber spatula, and cool some.

5 Add the mustard mix to combine.

6 Let cool to room temperature. Add remaining ingredients, mix a few turns, and taste for salt and pepper. Stir gently to combine everything including half the dill and paprika.

7 Top with sprinkle of remaining dill and paprika.

8 Serve at room temperature or chilled.

servings  use metric
original recipe yield: 8 Servings
Notes Some people may not like the tang, so less vinegar. Adding one more egg will add flavor. Cool the potatoes before adding mayonnaise and refrigerate immediately for health reasons.

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