Potato Salad
Servings
10-12
servingsTotal time
2
hoursIngredients
3 lbs. russet potatoes
1 cup diced red onion
1 cup diced celery
2 tbsp fresh chives, finely chopped
4 jammy soft-boiled eggs, chopped
- Mayo Dressing
1 1/2 cup Mayonnaise
2 tbsp Dijon mustard
1/4 cup dill relish
1 garlic clove, minced
2 tsp kosher salt
1/2 tsp paprika
1/2 tsp cayenne pepper
Directions
- Place the potatoes in a large pot and cover with cold water.
- Bring the water to a boil, then reduce the heat and simmer for 40–45 minutes, or until the potatoes are fork-tender.
- Drain the potatoes and set them aside to cool.
- While the potatoes are cooling, prepare the mayo dressing by mixing all the listed ingredients in a small bowl.
- Once the potatoes are cool enough to handle, peel off the skins and dice them into bite-sized cubes.
- In a large bowl, combine the diced potatoes, red onion, celery, chives, eggs, and mayo dressing. Mix well.
- Cover and refrigerate for several hours, or overnight, before serving.