This potato salad is made with Yukon gold potatoes and grainy mustard, along with chopped onion and eggs.
Cook Time: 15 minutes
Total Time: 15 minutes
Yield: Serves 4
Ingredients:
- water
- 1 teaspoon salt
- 2 pounds Yukon gold potatoes, washed and cut in 1/2 to 1-inch cubes
- 1/2 cup diced celery
- 4 hard-cooked eggs, chopped
- 1/4 cup finely chopped onion, optional
- Dressing:
- 1 cup mayonnaise
- 1/2 teaspoon salt
- 1 to 2 tablespoons grainy mustard
- 2 teaspoons dill relish
- 1/8 teaspoon ground black pepper
Preparation:
Put cubed potatoes in a medium saucepan and cover with water. Add 1 teaspoon of salt and bring to a boil over high heat. Cover, reduce heat to medium, and continue boiling for about 12 to 15 minutes, until potatoes are fork-tender. Drain and cool completely.
In a large bowl combine the cooled potatoes with the celery, chopped eggs, and onion.
Combine 3/4 cup of mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill relish, and pepper.
Gently stir the mayonnaise mixture into the potato mixture. Add remaining mayonnaise and mustard, to taste.
Chill until serving time. Serves 4 to 6.
