Creamy Potato Salad
Alison Cooke
ingredients
- 6 medium round red or white potatoes(2 pounds, peeled
- 1 1/2 cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 medium stalks celery, chopped(1 cup)
- 1 medium onion, chopped(1/2 cup)
- 4 Hard-Cooked Eggs, chopped
- Paprika, if desired
directions
- 1
Place potatoes in 3-quart saucepan; add enough water just to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 30 to 35 minutes or until potatoes are tender; drain let stand until cool enough to handle. Cut potatoes into cubes.
- 2
Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss.
- 3
Stir in eggs. Sprinkle with paprika.
- 4
Cover and refrigerate at least 4 hours to blend flavors and chill.
- 5
Store covered in refrigerator.
Source: Alison
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews