Description
Classic potato salad with egg and mustard. From Olivia at Flavors.
Ingredients
Scale
- 3 pounds (1.4kg) Yukon Gold potatoes, peeled and chunked
- 1 tablespoon kosher salt, for the water
- 1 cup (225g) mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons pickle brine or vinegar
- 1 teaspoon sugar
- 1/2 teaspoon celery seed
- 4 hard-boiled eggs, chopped
- 2 celery ribs, diced
- 1/2 cup diced red onion
- Salt and pepper
- Paprika
Instructions
- Boil potatoes in salted water until a knife slides in, about 12 minutes. Drain and cool 15 minutes.
- Stir mayonnaise, mustard, brine, sugar, and celery seed.
- Fold dressing into potatoes, eggs, celery, and onion. Season with salt and pepper.
- Chill at least 2 hours. Dust with paprika before serving.
Notes
Dress the potatoes while they are slightly warm so they take up the dressing. Waxy potatoes hold cubes better than russets.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American