A traditional potato salad made with tender potatoes, eggs, and a creamy dressing, perfect for barbecues and picnics.
Preparation time
20min
Cooking time
25min
Ingredients
8 Servings
- 0.5 teaspoon black pepper
- 2 stalks celery
- 4 eggs
- 1.5 cups mayonnaise
- 2 tablespoons mustard
- 1 onion
- 0.5 teaspoon paprika
- 6 large potatoes
- 1 teaspoon salt
Directions
Step 1
Peel and chop the potatoes into bite-sized pieces.
Step 2
Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and let cool.
Step 3
In another pot, place the eggs and cover with water. Bring to a boil and cook for 10 minutes. Drain and let cool before peeling and chopping.
Step 4
In a large bowl, combine the mayonnaise, mustard, celery, onion, salt, black pepper, and paprika.
Step 5
Add the cooled potatoes and chopped eggs to the bowl and mix gently until everything is well coated.
Step 6
Refrigerate for at least 1 hour before serving to let the flavors meld together.