Presto Potato Salad

By dkanon

Ingredients

• 2 pounds (4 to 5 large) Idaho potatoes, peeled and cut into medium-sized cubes
• 2 cups mayonnaise
• 2 hard-boiled eggs, chopped
• 1/2 cup diced onion (1 small onion)
• 1 cup sliced celery (1 to 2 celery ribs)
• 3 teaspoons prepared yellow mustard
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon white vinegar
• 1 tablespoon sweet relish
• 1 teaspoon paprika, for garnish

Preparation

Step 1

Cook potatoes in a large pot of boiling salted water until fork tender, about 20 minutes. (Be careful not to overcook them.) Drain potatoes, then place in a large bowl and chill.

In a medium bowl, combine remaining ingredients then add to chilled potatoes. Mix well then sprinkle with paprika. Salad should be served chilled.