Classic Potato Salad

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I often forget, in this world of the Internet and apps on phones, that there is such a thing as a cookbook. An actual, physical, hold-in-your-hands book when looking for new recipes. But this time I did not. When I wanted a basic potato salad recipe (nothing fancy this time) I went to the shelf and pulled out the Better Homes and Gardens NEW Cookbook (Bridal Edition) that we got as a wedding gift. And since that cookbook has a little of everything, of course it had a potato salad recipe.

I’ve outline the recipe below. It turned out really well although my hard boiled eggs were not quite as hard boiled as I would have liked them to be and the shells were hard to peel off. I only made one adjustment – I  skipped the actual celery and put in 3/4 of a teaspoon of celery salt in place of the regular salt. Oh, and I peeled the potatoes prior to cooking them. That seemed easier than trying to peel a hot potato.

This is an easy side dish to make and one that should go over well. And, in my opinion, making this is better than buying it from the store.

  • 6 medium potatoes (about 2 pounds)
  • 1 1/4 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup thinly sliced celery
  • 1/3 cup chopped onion
  • 1/2 cup pickle relish
  • 6 hard boiled eggs, roughly chopped
  • Paprika (optional)

Place potatoes in a large pot. Fill with cold water until just covered. Bring to a boil. Reduce heat, cover, and simmer for 20-25 minutes. Drain well. Let cool slightly, peel and cube.

Combine mayo, mustard, salt, and pepper in a large bowl. Add celery, onion, and relish. Stir to combine. Add eggs and potatoes, stirring to evenly mix everything.

Garnish with paprika if desired.

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