- 10
Ingredients
- 10 medium russet potatoes
- 5 eggs
- 1 cup chopped celery, more or less
- 1 small onion, chopped
- 1 cup light mayonnaise (not low fat or fat free), more or less
- 3 tablespoons yellow mustard, more or less
- salt
- white pepper, or black
Preparation
Step 1
Wash potatoes but boil in skins till firm tender- (where you can push a skewer into them easily but with a little resistance. Hard boil eggs. Rinse potatoes with cooled water till cool enough to peel. You shoud be able to easily remove peel of potatoes with your hands once cool enough to handle. Dice potato with a medium to large dice not too small. I tend to go toward the larger rough dice. Dice/chop celery fairly small. Finely chop onion. Chop 3 of the hard boiled eggs. In a very large bowl, combine diced potatoes, chopped onion and celery and chopped hard boiled egg. Stir in or fold in Mayonnaise and mustard. (Hopefully you didn't over boil the potatoes so that they fall apart to mush, but if so it will still taste good.) Season with salt and pepper to taste. Chill in refrigerator a couple of hours. Place potato salad in a lettuce lined bowl. Slice last two hard boiled eggs to garnish top. Sprinke with a little paprika if desired.
NOTES : This is a rough base recipe--- I never measure this and my potato salad is probably a little different every time I make it. Make it to your taste.