Delicious and simple potato salad with incredible flavor!
Serves: 8
Prep Time: 14 minutes
Total Time: 50 minutes, plus chilling time
3 pounds russet potatoes, peeled, cut into 1 inch pieces
2 teaspoons kosher salt, divided
3 eggs
1 medium red onion, diced medium
3 stalks celery, diced medium
1 cup mayonnaise
1/4 cup yellow mustard
2 Tablespoons sweet pickle relish
2 teaspoons celery seed
paprika, for serving, if desired
1. Cook Potatoes: Place potatoes in a medium pot and cover with water. Add 1 teaspoon kosher salt and bring to a boil over high heat. When potatoes start to boil, reduce heat to medium, skim white foam from surface, and cook until potatoes are tender, about 15 minutes. When potatoes are cooked, pour into a colander and drain. Spread drained potatoes out in an even layer on a large, rimmed baking sheet and sprinkle evenly with vinegar and remaining teaspoon salt. Let potatoes cool completely, about 20 minutes.
2. Cook Eggs: While potatoes cook, make eggs. Place eggs in a small pan and cover with water. Bring water just to a boil. When water starts to boil, cover pan, remove from heat and let set for exactly 10 minutes. Transfer eggs to an ice water bath and let set for 5 minutes. When eggs are cold, peel and chop course. Set aside.
3. Combine Ingredients: Transfer cooled potatoes to a large mixing bowl. Add eggs, onion, and celery.
4. Make Dressing: In a small mixing bowl, stir together the mayonnaise, mustard, pickle relish and celery seed until combined.
5. Finish & Cool: Pour dressing over potatoes and gently toss to combine. Cover with plastic wrap or foil and refrigerate until cold, at least 1 hour. Sprinkle with paprika, if desired, just before serving. Enjoy!
