Shawn's Favorite Potato Salad

By Peonys

Ingredients

• 1 1/2 pounds red or waxy potatoes
• 1 inner celery rib, minced
• 2 Tablespoons grated onion
• 1/4 cup sliced pimiento-stuffed green olives
• 2/3 cup mayonnaise (can be a vegan mayo)
• 1 Tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• salt and freshly ground black pepper
• paprika

Details

Servings 4

Preparation

Step 1

Place potatoes in a large saucepan with salted water and cover.

Bring to a boil over medium-high heat and continue to boil until tender, about 30 minutes. Braind and allow to cool.

Peel the potatoes, cut into bite-size chunks, and place in a large serving bowl. Add the celery, onion, olives and set aside.

In a small bowl, combine the mayonnaise, vinegar, mustard, and salt and pepper to taste. Mix well and add to the potato mixture, stirring gentley to combine. Sprinkle the top with paprika.

Serve right away or cover and refrigerate until ready to serve.