Creamy Potato Salad
Our potato salad with egg is the perfect summertime side dish to whatever you throw on the grill. It’s creamy flavor pairs well with smoky-tasting grilled meat.
Ingredient
- 2 pounds round red or white potatoes (about 6 medium)
- 1 1/2 cups mayonnaise or whipped salad dressing
- 1 tablespoon white or cider vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium stalks celery, chopped (1 cup)
- 1 small onion, chopped (1/2 cup)
- 4 hard-cooked eggs, chopped
- Paprika, if desired
Direction
- Wash the potatoes, and with a vegetable peeler, remove the skins. Rinse under cool water.
- Place whole potatoes in 3-quart saucepan; 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. Let stand until cool enough to handle. Cut potatoes into cubes.
- In a large bowl, mix mayonnaise, vinegar, mustard, salt and pepper.
- Gently mix in potatoes, celery, and onion. Stir in eggs. Sprinkle with paprika.
- Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
