Ingredients

The following ingredients have 10 Servings
  • 3 pounds Yukon Gold potatoes
  • ¾ cup diced white onion
  • 2 stalks celery (diced)
  • 4 hard-boiled eggs (diced)
  • 1 ½ cups mayonnaise
  • 3 tablespoons sweet pickle relish ((see Notes below for alternate choices))
  • 1 tablespoon yellow mustard
  • ½ teaspoon celery salt
  • ¼ teaspoon salt (or to taste)
  • freshly ground black pepper (to taste)
  • paprika for garnish

Instruction

  • Add unpeeled potatoes to a deep pot that has a cover. Add enough water to cover the potatoes and place over HIGH heat. Bring water to a boil, reduce heat to MEDIUM, cover the pot and cook at a low boil for 20 to 25 minutes, or until tender when pierced with a sharp knife. Drain and immediately rinse potatoes with cold water until cool enough to handle. Use paper towels to pull the peels off the potatoes and chop into small pieces.
  • Combine chopped potatoes, diced onion, and diced celery in a large mixing bowl. Season with ¼ teaspoon salt and toss to combine.
  • In a small mixing bowl combine mayonnaise, mustard, celery salt, pepper, and pickle relish. Add to potato mixture and gently stir to combine. Fold in chopped hard-boiled eggs. Taste and season with additional salt and pepper, if needed.
  • Sprinkle with paprika, cover and refrigerate for at least an hour or more.