Potato Salad
Debby McMurray
This is a traditional potato salad that is at home in the South as well as the North, East, West and Central United States.
ingredients
- 8 medium white potatoes or 6 large
- 4 eggs, hard-boiled, shelled
- 1/2 to 3/4 cup white onion, chopped
- 1 cup celery, chopped
- 1/2 cup sweet pickle relish (optional)
- 1 1/2 cups prepared mayonnaise
- 3 teaspoons sugar
- 3 teaspoons prepared yellow mustard
- 3 teaspoons cider vinegar
- 2 teaspoons celery seed
- Salt to taste
- Paprika to garnish
directions
- 1
Boil potatoes whole and unpeeled until tender, about 30 minutes. Drain. Let cool slightly.
- 2
Peel potatoes. Cut in 1 inch cubes and put in large bowl.
- 3
Chop three eggs and slice one. Set sliced egg aside.
- 4
Add onion, celery, chopped egg and optional relish to potatoes.
- 5
In separate bowl mix mayonnaise, sugar, mustard and vinegar. Stir to combine.
- 6
Pour mixture over potatoes. Mix gently.
- 7
Sprinkle with celery seed and salt. Toss gently. Garnish with egg slices and paprika.
- 8
Cover and refrigerate until chilled.
Source: Debby McMurray
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