Potato Salad

Updated at: Thu, 17 Aug 2023 09:45:15 GMT

Step 1

Wash potatoes. Cut into one inch cubes (leave the skins on) and place in pot with lid. Cover with water, put on lid, and cook over high heat until it comes to a boil. Turn down to low and let simmer 20 minutes or until potatoes are fork tender. Drain and let cool.

Step 2

While potatoes are cooking, put eggs in pot with lid. Cover in warm water and place lid on pot. Cool over medium high heat until water comes to boil. Once boiling set timer for 4 minutes and get an ice bath ready. After 4 minutes out eggs in ice bath immediately and let cool.

Step 3

Once eggs and potatoes are cool, peel the eggs. Cut eggs open and scoop out the yolks and place is small bowl. Roughly chop egg whites and place potatoes and eggs in medium sized bowl with chives, 1 tablespoon dill, and celery.

Step 4

To the yolks add the mustard, mayo, other tablespoon of dill, salt, pepper, and paprika. Mash and mix together with fork then add pickles and stir until incorporated.

Step 5

Fold the yolk mixture into the potato mixture until well incorporated. Taste and adjust seasonings as needed. Cover with plastic wrap and let sit in fridge overnight or at least 6 hours before serving.

0 liked

0 disliked