Potato salad
Potato salad
Ingredients
- 6 Medium white potatoes
- 2 tablespoons White vinegar
- 2 Large celery stalks diced
- 1/2 cup Onion. Finely diced
- 5 Hard boiled eggs peeled
- 1½ cups Mayonaise
- 1 tablespoon Yellow mustard
- 1 teaspoon Celery seeds
- 1 teaspoon Kosher salt
- 1/4 teaspoon Ground black pepper
- Paprika for garnish
Instructions
- Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, celery seed, salt and pepper in a large bowl.
- Add potatoes, celery and onion; toss. Roughly chop up hard boiled eggs. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
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