Mom's Potato Salad
From lovetolaughalot 11 months agoIngredients
- 6 medium white potatoes or Yukon golds , about 2 ½ to 3 pounds, skin on and quartered shopping list
- 3 tablespoons white vinegar shopping list
- 2 celery stalks (ribs) , diced shopping list
- 6 green onions , diced shopping list
- 5 hard-boiled eggs , peeled shopping list
- 1 ½ cups Miracle Whip or mayonnaise shopping list
- 1 tablespoon yellow mustard shopping list
- 1 ½ teaspoons celery seed shopping list
- ¾ teaspoon kosher salt shopping list
- ¾ teaspoon freshly ground black pepper shopping list
- paprika for garnish shopping list
How to make it
- Add the potatoes to a large pot of cold water and bring to a boil. Reduce the heat to a lightly rolling boil over medium heat and add 1 teaspoon of kosher salt.
- Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or paring knife.
- Drain and set aside until cool enough to handle.
- Peel the skins from the potatoes and cut into ½" to ¾" square pieces.
- Transfer the potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.
- Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.
- In a medium bowl, mix the Miracle Whip, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.
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