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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.
4 pounds equal-sized boiling potatoes, Yukon Gold are best
2 tablespoons Dijon mustard
1 teaspoon salt
2 cups mayonnaise
2 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
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 bowl.

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

4 When potatoes are just cool enough to handle, rub skins off potatoes and cut into 1-inch pieces, adding to the vinegar in a large bowl. Toss gently with rubber spatula and add the mustard mix to combine.

5 Let cool to room temperature. Add remaining ingredients, mix a few turns, and taste for salt and pepper. Stir gently to combine everything.

6 Top with sprinkle of paprika or fresh dill.

7 Serve at room temperature or chilled.

servings  use metric
original recipe yield: 8 Servings
Notes Some people may not like the tang, so skip the vinegar. Adding one more egg or even a tablespoon of egg will add flavor smooth out the salad.. Cool the potatoes before adding mayonnaise to it for health reasons.

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