Grandma's Creamy Potato Salad
This is the potato salad you grew up with. Just a handful of basic, common ingredients are needed to make everyone's favorite classic version of potato salad.
Ingredients
- 1½ lbs russet potatoes
- 4 large eggs, hardboiled, peeled and chopped
- ½ yellow onion, diced
- 2 stalks celery, diced
- 1½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tbsp white vinegar
- 1 tsp sweet paprika
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Wash potatoes and place them in a large pot. Cover potatoes with water. Bring water to a boil over high heat and cook potatoes until fork tender, about 30 minutes.
- Add eggs to the pot with the potatoes and boil for 10 minutes.
- Remove eggs and place them in a bowl of ice water to cool.
- Once potatoes are fork tender remove them from the pot and allow them to cool to room temperature, about 2 hours.
- Once potatoes are cool, peel and cut them into ½ inch sized cubes.
- Peel and roughly chop eggs.
- Chop onion and celery.
- Place potatoes in a large bowl. Add chopped eggs, diced celery and chopped onions. Set aside while you make the dressing.
- Place mayonnaise, mustard, vinegar, paprika, salt and pepper in a mixing bowl. Stir until well combined.
- Pour the dressing over the potato mixture and gently fold ingredients together to combine and coat the potato mixture.
- Cover and refrigerate for 2 hours or overnight to allow flavors to come together.
- Serve chilled.