Potato Salad
  • 6-8 large russet potatoes (scrubbed clean)
  • 1½-2 cups real mayonnaise (not low fat)
  • ¼ cup yellow mustard
  • ½ med red onion (chopped)
  • ½ cup dill or sweet pickles (chopped)
  • 1 TBSP apple cider vinegar
  • 3-4 celery stalks (chopped)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp celery salt
  • 5 hard boiled eggs (chopped and wedged)
  • Optional toppings: paprika and flat leaf parsley.
  1. Wash potatoes and place into large pot. Cover with salted water. Boil until potatoes are tender.
  2. Let cool to touch and peel. Cut into large chunks.
  3. Chop red onion, pickles, celery, and 4 of the hard boiled eggs. Add to potato bowl.
  4. In separate bowl, mix together mayo, mustard, salt, pepper, and celery salt. Taste and season as needed.
  5. Add mayo mixture to potatoes. Mix gently to coat well.
  6. Top with wedges of hard boiled egg, a sprinkling of paprika, and some chopped parsley.
Recipe by Joy In Every Season at https://www.joyineveryseason.com/salads/potato-salad/