Creamy Potato Salad

Tender boiled potatoes, celery, onion, hard-boiled eggs, in a mayonnaise, white vinegar, mustard, salt and pepper dressing. This is a great recipe for doubling or tripling in size and preparing for large parties or picnics.

Ingredients -

6 medium Boiling Potatoes (2 pounds)
1 1/2 cups Mayonnaise
1 tablespoon White Vinegar
1 tablespoon Mustard
1 teaspoon Salt
1/4 teaspoon Pepper
2 medium stalks Celery, chopped (1 cup)
1 medium Onion, chopped (1/2 cup)
4 Hard-Boiled Eggs, chopped

Preparation:

1. Add potatoes to a large stockpot, cover with water and bring to a boil.

2. Cook 10-12 minutes, or until tender and a knife easily pierces well into the potato.

3. Drain potatoes. Cut potatoes into cubes.

4. Combine mayonnaise, vinegar, mustard, salt and pepper in large serving bowl.

5. Fold in potatoes, celery and onion.

6. Fold in eggs.

7. Cover and refrigerate at least 4 hours to blend flavors and chill.

Variations and Recipe Ideas:

Cooking Tip

Boiling Potatoes

Red Bliss, Red Dakota, White Rose or Yellow finn are all great potatoes for boiling, cubing and making potato salad.

Cooking Tip

Hard-Boiled Eggs

Place 4 eggs and enough water to cover them by at least an inch in a large saucepan. Bring to a boil. Remove from heat, let sit 17 minutes and then immerse eggs in ice cold water.