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Potato Salad

Ingredients

  • 3 pounds russet potatoes 4-5 potatoes
  • 1 tablespoon salt plus 1-1/2 teaspoons salt
  • 2 tablespoons apple cider vinegar
  • 4 eggs
  • 1 cup mayonnaise
  • 1 teaspoon dry mustard
  • 1 teaspoons Dijon mustard
  • ½ teaspoon fresh ground black pepper
  • 3 stalks celery diced
  • 1 small onion finely diced
  • 1 red bell pepper diced
  • 3 green onions thinly sliced

Instructions

  • In a large pot, add potatoes and fill with water to cover by an inch or two. Bring to a boil over high heat and add 1 tablespoon of salt. Lower to a gentle boil and cook until potatoes are tender when pierced with a knife, about 25 minutes. Remove potatoes with tongs and set aside to cool.
  • When the potatoes have cooled slightly, peel potatoes and cut into 1-inch dice while still warm. Add to a large bowl, drizzle with apple cider vinegar, and set aside.
  • In a small pan, add eggs and cover with water by an inch. Bring to a boil over medium-high heat, then turn off heat, cover and let stand for 13 minutes. Immediately dunk the eggs into a bowl filled with cold water. Once cold, peel the eggs and chop into a ¼ inch dice (or use a pastry blender to crush the eggs in a small bowl).
  • Combine diced eggs, mayonnaise, dry mustard, Dijon mustard, black pepper, and 1-1/2 teaspoons salt in a bowl. Add in diced celery, onion, and bell pepper. Add mixture to the bowl of potatoes and toss gently to combine. Sprinkle green onions on top.
  • Refrigerate for at least 30 minutes or up to 24 hours before serving.