Old-Fashioned Potato Salad is a go-to American staple proudly served at potluck BBQs and holiday gatherings. This classic rendition features tender potatoes and hard-boiled eggs tossed in a creamy mayonnaise-based dressing. A squeeze of yellow mustard and fresh relish add a little tang, while a medley of finely chopped veggies add just the right amount of crunch.
- 4 medium-sized Russet potatoes peeled and scrubbed clean
- 1 tablespoon apple cider vinegar
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 teaspoon Kosher salt
- 1 teaspoon dried dill optional
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 4 hard-boiled eggs chopped optional
- ½ cup finely chopped celery
- ⅓ cup + 1 tablespoon finely chopped Gherkins dill pickles optional
- ¼ cup finely chopped red bell pepper optional
- 2 tablespoon minced yellow onion
- Cut the potatoes in half lengthwise and cut each half into thirds. Transfer potatoes to a large saucepan and cover with water by 1inch. Place over high heat and bring to a boil. Allow to boil for about 15 minutes, or until fork tender. Transfer the potatoes to a colander and strain thoroughly. Place in a large mixing bowl and sprinkle with vinegar and gently toss. Set aside to cool.
- While the potatoes are cooling, make the dressing. In a small bowl, whisk together mayonnaise, mustard, salt, dill, paprika and pepper. Set aside until ready to use.
- Scoop out about half of the potatoes, transfer to a smaller mixing bowl and using the back of a wooden spoon, or a potato masher, roughly mash and return to the large bowl, along with eggs, celery, pickles, bell pepper and yellow onion. Pour over the dressing and gently stir until well-combined. Cover and refrigerate for at least 3 hours, but preferably overnight. Serve and enjoy.
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