Creamy Potato Salad

Creamy Potato Salad

Ingredients

• 1 1/2 pounds round red or white potatoes (about 6 medium), peeled
• 1 1/2 cups mayonnaise or salad dressing
• 1 tablespoon white or cider vinegar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 medium stalks celery, chopped (1 cup)
• 1 medium onion, chopped (1/2 cup)
• 4 hard-cooked eggs, chopped
• Paprika, if desired

Steps
1 Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
3 Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator. Enjoy it!

How To Make The Best Potato Salad

How To Make The Best Potato Salad

Ingredients

• 6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, quartered
• 3 tablespoons white vinegar
• 2 large celery stalks diced
• 6 green onions diced
• 5 hard boiled eggs peeled
• 1 1/2 cups Miracle Whip or mayonnaise
• 1 tablespoon yellow mustard
• 1 1/2 teaspoons celery seed
• kosher salt and freshly ground black pepper
• paprika for garnish

Instructions

Bring potatoes to a boil in large pot of cold water that's been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10-15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving. Enjoy it !