Classic Potato Salad

By kimvess

Ingredients

• 2 pounds potatoes (6 medium)
• 1/4 teaspoon salt
• 1 1/4 cups mayonnaise or salad dressing
• 1 tablespoon yellow mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup thinly sliced celery (2 stalks)
• 1/3 cup chopped onion (1 small)
• 1/2 cup chopped sweet or dill pickles or sweet or dill pickle relish
• 6 hard-cooked eggs, coarsely chopped
• Lettuce leaves (optional)
• Paprika (optional)

Details

Servings 12
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Peel potatoes, if desired. Cube potatoes. In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.

2.
Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper.

3.
Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for 6 to 24 hours.

4.
To serve, if desired, line a salad bowl with lettuce leaves. Transfer the potato salad to the bowl. If desired, sprinkle with paprika.

5.
Makes 12 side-dish servings.