Classic Potato Salad

By margiekyle

Ingredients

• 2-1/2 lbs medium-sized potatoes (about 4-5 potatoes - make sure all are same size)
• 4 large eggs
• 1/2 - 3/4 cup light mayonnaise
• dash salt
• 1/4 cup canola or vegetable oil
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon lemon juice
• 1/2 teaspoon sugar
• scant 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• dash of paprika

Details

Servings 6
Adapted from iowagirleats.com

Preparation

Step 1

serves 6

Place potatoes in a very large pot of cold water then bring to a boil. Boil for 20-30 minutes or until a knife can be easily inserted into the centers.

Meanwhile, place eggs in a saucepan then cover with cold water 1" above the tops. Bring to a boil, place a lid on top, and then remove from heat and let sit for 12 minutes. Drain then plunge into ice water or run under cold water for a few minutes. Peel eggs then chop and place into the refrigerator.

Mix dressing ingredients together in a small bowl then set aside.

When potatoes are tender, remove to a colander with tongs. When cool enough to handle, but still warm, use a paring knife to help peel potatoes then chop into large pieces and place in a large bowl. Drizzle 3/4 of the dressing over the warm potatoes then toss to combine. Cover then refrigerate for at least 1 hour, or up to overnight.

When ready to serve, add remaining dressing, 1/2 cup mayonnaise, chopped hard boiled eggs, and salt to potatoes then mix to combine, adding more mayonnaise to reach desired consistency.