Sunday, June 28, 2020

Creamy Potato Salad

1 1/2 lbs. round red or white potatoes (about 6 medium), peeled
1 1/2 C. mayonnaise or salad dressing
1 T. white or cider vinegar
1 T. yellow mustard
1 t. salt
1/4 t. pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

  1. Place potatoes in 3-quart saucepan; add enough water to cover potatoes. 
  2. Cover and heat to boiling; reduce heat to low. 
  3. Cook covered 25 to 30 minutes or until potatoes are tender; drain. 
  4. Let stand until cool enough to handle. 
  5. Cut potatoes into cubes.
  6. Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  7. Add potatoes, celery and onion; toss. 
  8. Stir in eggs. 
  9. Sprinkle with paprika. 
  10. Cover and refrigerate at least 4 hours to blend flavors and chill. 
  11. Store covered in refrigerator.

Prep Tine: 25 minutes
Chill Tine:  4 hours
Servings:  10

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