Wendy's Creamy Potato Salad
Wendy Neal
Time consuming to make, but worth the wait!
ingredients
- 6 medium white or russet potatoes
- 6 hard boiled eggs, mashed
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 1 1/2 cups mayonnaise
- 1 Tbsp. vinegar
- 1 tsp. dry mustard
- 2 Tbsp. sweet pickle relish
- 1 tsp. salt
- 1/4 tsp. pepper
directions
- 1
Peel and cube potatoes. Steam until tender; set aside in the fridge to cool. When cooled, add eggs, celery, and onion.
- 2
Combine mayo, vinegar, dry mustard, relish, salt, and pepper. Pour over potato mixture and toss gently to combine.
- 3
Cover and refrigerate for at least 4 hours before serving.
Source: Wendy Neal
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