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Creamy Potato Salad

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 10

Ingredients

  • 6 medium unpeeled Yukon or Russet potatoes about 2 pounds
  • 1 1/2 cups mayonnaise
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 tablespoon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2-3 medium stalk celery chopped, about 1 cup
  • 1 medium onion chopped, about 1/2 cup
  • 4 eggs hard boiled, chopped
  • garnish paprika

Instructions

  • In a soup pot, place potatoes and cover with water. Cover and bring to a boil, then reduce to low heat.
  • Cook potatoes 30-35 minutes or until tender. Drain and let cool. Once you can handle the potatoes, peel and cut into small cubes.
  • In a large bowl, mix together the mayonnaise, vinegar, mustard, salt and pepper. Add in celery and onions, mixing throughly. Add in potatoes and toss until potatoes are evenly coated.
  • Stir in eggs and sprinkle with paprika. Cover and refrigerate at least 4 hours to chill and blend the flavors together.
  • Enjoy!