Side Dishes
Creamy Potato Salad
Description
If you ask us, one of the best parts of picnics is the potato salad. Pair our Creamy Potato Salad recipe with barbeque or anything from the grill, or set it out as a potluck dish! This side is sure to be a crowd-pleaser at any and all warm-weather get-togethers. For some extra fun and flavor, consider jazzing up your Creamy Potato Salad with some bacon, diced ham, pepperoni or salami. We love sprinkling fresh herbs before serving for a little extra color and taste, too. Come and get it!
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
Directions:
- 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.
- Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
- 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.
