2 pounds gold potatoes, scrubbed and cut in 1-inch pieces
salt & pepper
1/4 cup diced celery
1/4 cup diced red onion
1/4 cup diced dill pickles
1/2 cup mayonnaise
1 TBSP Dijon mustard
DIRECTIONS
Add the eggs to a saucepan and cover with cold water. Bring to a boil over medium-high heat. When water begins to boil cover the pan and take off of the heat. Let the eggs sit in the pan while covered for 10 minutes. Rinse the eggs under cold water and set aside.
Add the potatoes to a saucepan and cover with cold water. Add 1/4 tsp salt to the water and bring to a boil over medium-high heat. Boil potatoes until just tender but not falling apart, about 10 minutes. Drain potatoes and transfer to a large mixing bowl.
Peel the hard boiled eggs, roughly chop them and add them to the mixing bowl with the potatoes.
Add the celery, onion, pickle, mayonnaise, mustard, 1/2 tsp salt, and 1/4 tsp pepper to the bowl and gently stir to combine. Taste the potato salad and season with additional salt & pepper if necessary.
Cover the potato salad and allow to chill in the refrigerator for at least 1 hour before serving.
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