Old Fashioned Potato Salad
Per serving
I'm not a fan of red pepper in my potato salad but if you are, by all means add it. I prefer to add the carrot mainly for the colour. You can use white or red potatoes for this recipe.
Ingredients
10 serv.- red potatoes↗4 lbs
or white
- large eggs↗3
- dry mustard1 teaspoon
- red bell pepper, diced↗1
optional
- carrot, grated↗1
optional
- green onions, thinly sliced↗3
- salt↗1 tablespoon
- salt↗2 teaspoons
- mayonnaise↗1 cup
- black pepper↗1⁄2 teaspoon
- paprika↗1 teaspoon
- cider vinegar↗3 tablespoons
- celery seed1⁄2 teaspoon
- celery, thinly sliced↗3 stalks
- baby dill pickles, finely chopped↗10
- tablespoons fresh parsley, chopped↗2
Step-by-step instructions
- 1
In large pot, cook potatoes over high heat using 1 tablespoon of salt added to just enough water to cover the potatoes. Boil until tender when pierced with a knife. Drain. Half or quarter potatoes as desired and set aside.
- 2
Hard boil eggs and cool. Peel and dice 2 of the eggs into 1/4 inch cubes. Slice the 3rd egg into 1/4 inch rounds and set aside for the garnish.
- 3
Combine diced egg, mayonnaise, celery seed, mustard, 2 teaspoons of salt and black pepper in a large bowl and whisk to combine.
- 4
Add reserved potatoes to mayonnaise mixture. Add celery, red pepper, carrot, pickle, green onions and chopped parsley. Stir to combine.
- 5
Chill for 30 minutes or longer. Garnish with paprika and reserved hardboiled egg slices.
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