Potato Salad
This traditional potato salad with tender potatoes, hard boiled eggs, and a thick, creamy dressing with just the right amount of tang is the best potato salad ever!
Servings: 6 Servings
Calories: 385kcal
Ingredients
- 4 medium potatoes
- 2 tbsp salt
- 4 eggs
- 1/4 cup onion finely chopped
- 2 stalks celery finely chopped
- 1/4 cup sweet pickle relish
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup mayonaise
- 1 Tbsp mustard
Instructions
- Add whole potatoes and 2 tbsp salt to a large pot. Cover with cold water and over medium high heat, bring to a slow boil. Boil potatoes until they are fork tender, about 20-25 minutes.
- Allow potatoes to cool. Peel them and cut them into bite sized pieces.
- Add the eggs to a saucepan and cover with cold water.
- Over high heat, bring the eggs to a boil. When the eggs have come to a boil, cover, remove from heat and let sit for 15 minutes. Remove them from the pan and let them cool.
- When eggs have cooled, peel and chop into small pieces.
- In a large bowl, combine onion, celery, relish, 1 tsp salt, pepper, mayonnaise and mustard.
- Add potatoes and eggs and gently mix until potatoes are coated.
- Taste and add additional salt or pepper, if needed.
- Cover and refrigerate for at least one hour and up to 24 hours before serving.
Notes
Be careful not to overcook the potatoes or they will become mushy. As soon as a fork can enter the potato without resistance, they are done.
Mixing the potatoes in the dressing while they are still warm will allow them to absorb the sauce.
Store left over potato salad in a sealed container for 5