The best picnic potato salad
Author: Vixen's Kitchen
Recipe type: Sides
Cuisine: American
Serves: 10-12
- 3 lbs russet potatoes, peeled and cubed into bite sized pieces
- 1½ cups mayonnaise
- 1 Tbsp. white vinegar
- 2 Tbsp. prepared yellow mustard
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 4 celery stalks, diced into small pieces
- 1 medium sweet onion, diced into small pieces {about 1 cup (I used Walla Walla)}
- 8 hard boiled eggs, chopped
- Boil potatoes until fork tender. Strain and place into a large bowl. Set aside.
- In a large measuring cup, measure your mayo, and stir in the vinegar, mustard, salt and pepper. Pour this mixture over the potatoes. Stir well.
- Gently fold in the celery, onions, and eggs.
- Cover and refrigerate until chilled. Enjoy!
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/the-best-picnic-potato-salad/
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