Potato Salad

By minicoopercraig

This version is about as classic as potato salad gets, except for the fact that we resist the urge to drown the vegetables in a viscous sea of mayo. Instead the mayo is bolstered with Dijon and a tangy shot of vinegar. The result: a healthier potato salad that still tastes like the picnic classic we all adore.

Ingredients

• 3 lb red potatoes, all similar in size
• Salt and black pepper to taste
• 2 stalks celery, chopped
• 1/4 cup chopped pickles, preferably gherkins or cornichons
• 1 small red onion, chopped
• 2 Tbsp Dijon mustard
• 1/2 cup mayonnaise
• 2 Tbsp white wine vinegar
• 3 hard-boiled eggs, chopped
• Smoked paprika (optional)

Preparation

Step 1

Place the potatoes in a large pot and fill with enough cold water to easily cover. Season the water with 1 teaspoon salt and bring to a boil. Cook the potatoes until tender all the way through (the tip of a paring knife inserted into a potato will meet little resistance. Drain.
When cool enough to handle, chop the potatoes into 3/4' pieces. Place in a large bowl and add the celery, pickles, onion, mustard, mayonnaise, vinegar and eggs. Toss to coat. Season with salt and pepper and sprinkle with the paprika (if using)