Janet's Own Homemade Home-Style Potato Salad
Servings 6 side servings
Equipment
- medium saucepan
- colander
- large mixing bowl
Ingredients
- 4 medium Red Potatoes (peeled or mostly-peeled, a little red skin left on for flavor and color)
- 2 Hard-cooked Eggs
- 1/2 cup Celery, thinly sliced (use the celery hearts, stalks in the center)
- 1/2 cup White Onion, finely chopped
- 1/4 cup Mayo (I like Sir Kensington's Avocado Oil Mayonnaise - or use your favorite)
- 2 Tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 2 heaping Tablespoons Sweet Relish
- 3/4 teaspoon Salt
- Paprika (to sprinkle on top)
- freshly ground Black Pepper (to taste)
Instructions
- Prep veggies and egg : thinly slice your celery, finely chop the onion, hard boil the eggs. Set aside.
- Peel the potatoes, cut in half (or thirds for larger potatoes). Place in medium saucepan, cover with water and bring to a boil.
- Boil for about 15 minutes until potatoes are tender (but not too soft, you don't want the potato turned into a mash).
- Drain the potatoes in a colander and rinse with cold water.
- As soon as they are cool enough to handle with your hands, dice the potatoes into a small-ish medium dice (a wee 1 inch). Place in large bowl.
- Cut your hard-cooked eggs into the same size dice as the potatoes. Add into bowl.
- Add the celery and onion into the bowl, gently mix.
- Add the mayo, vinegar, mustard, relish, and salt. Gently mix all the ingredients together.
- Sprinkle some paprika on the top, plus several grinds of fresh black peppercorns (or a little bit of ground black pepper), to your taste.
- Refrigerate for several hours or overnight to blend the flavors. Yum!
- Serve as a side and enjoy.