Ingredients

The following ingredients have 4 Servings
  • 4 pounds potatoes* ((approx. 6 medium russets))
  • 3 tablespoons kosher salt
  • 3 tablespoons white vinegar, (divided)
  • 4 hard-boiled eggs, (chopped)
  • 2 stalks celery, (diced)
  • 1 sweet onion, (diced)
  • 15 ounces mayonnaise
  • 2 teaspoons yellow mustard
  • 1 1/2 teaspoons celery seed
  • salt & pepper, (to taste)
  • 1/4 teaspoon paprika ((optional garnish))
  • 1 teaspoon chopped fresh chives ((optional garnish))

Instruction

  • Cube the potatoes into bite-sized pieces and place them in a large pot of cold water.
  • Add the salt to the water and bring the pot up to a boil over medium-high heat.
  • Reduce the heat and allow the potatoes to simmer until fork tender (approx. 10 to 15 minutes).
  • Drain the potatoes and sprinkle them with 1 tablespoon of vinegar.
  • Place the hard-boiled eggs, celery, and onion in a large bowl along with the mayonnaise, remaining vinegar, mustard, and celery seed.
  • Stir to combine.
  • Fold in the potatoes, taste, and season with salt & pepper (if needed).
  • Transfer the potato salad to a serving bowl and garnish with paprika and fresh chives, if desired.