Description
This potato salad is not only colourful, it has the perfect creamy to crunchy ratio.
Ingredients
- 4 pounds russet potatoes
- 3 tablespoons cider vinegar
- 3 large eggs
- ⅔ cup mayonnaise, or more to taste
- 2 teaspoons salt
- 1 teaspoon dry mustard
- ½ teaspoon celery seed
- ½ teaspoon ground black pepper
- 2 tablespoons hot water, or as needed
- 3 stalks celery, diced
- 1 red bell pepper, seeded and diced
- 1 onion, finely diced
- 3 green onions, thinly sliced
- ¼ cup diced dill pickles
- 2 tablespoons chopped fresh parsley
- 1 teaspoon paprika
Instructions
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender
- about 25 minutes. Drain. Cut potatoes into 1-inch cubes
- leaving skin on. Drizzle potatoes with vinegar while warm; set aside to cool completely
- about 20 minutes.
- Place eggs in a saucepan
- cover with water
- and bring to a boil. Remove from heat; let eggs stand in hot water for 15 minutes. Remove eggs from hot water; cool under cold running water. Peel eggs; cut 2 eggs into 1/4-inch dice. Slice the remaining egg into 1/4-inch slices; set aside for garnish.
- Stir together the 2 diced eggs
- mayonnaise
- salt
- dry mustard
- celery seed
- and black pepper in a large bowl; stir in hot water. Stir potatoes
- celery
- red bell pepper
- onion
- green onions
- pickles
- and parsley into mayonnaise mixture; cover and chill in the refrigerator for 30 minutes. Sprinkle salad with paprika and arrange reserved egg slices on top before serving.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 1 hr 55 mins
Servings: 12