Old Fashioned Potato Salad

• servings: 10 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 pounds Yukon Gold potatoes

¾ cup diced white onion

2 ribs celery (diced)

4 hard-boiled eggs (diced)

1 ½ cups mayonnaise

3 tablespoons sweet pickle relish (see Notes below for alternate choices)

1 tablespoon yellow mustard

½ teaspoon celery salt

¼ teaspoon salt (or to taste)

freshly ground black pepper (to taste)

paprika for garnish

Directions

Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.

Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.

In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.

Sprinkle with paprika, cover and refrigerate for at least an hour or more.

Nutrition

• Calories: 384 kcal
• Total Fat: 29 g
• Saturated Fat: 5 g
• Cholesterol: 73 mg
• Sodium: 346 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 5 g