Ingredients

The following ingredients have 9 Servings
  • 6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total) ( cut into large chunks)
  • 3 Tbsp red or white vinegar
  • 2 stalks celery (diced)
  • 1/4 yellow onion (finely diced)
  • 4-5 hard boiled eggs (peeled and chopped)
  • 1/4 cup sweet pickles (finely diced (optional))
  • 1 -1 1/2 cup mayonnaise ((depending on how cream you like it))
  • 1 tsp bon appetit seasoning
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/4 tsp paprika

Instruction

  • Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
  • Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.