Potato salad

Potato salad

Ingredients:

  • 2 pounds of Yukon golden potatoes
  • 3 large boiled eggs
  • 1 cup of mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 stalks of celery, nally chopped
  • 1/2 cup relish
  • One small onion, nally, chopped (yellow, or sweet onion)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • Salt and pepper to taste

Steps

  • Wash and peel the potatoes, cut them into cubes, about 1 inch size(potatoes will cook faster)
  • Place potatoes in a large pot and cover them with cold water add a pinch of salt. Bring to boil over medium high heat and cook until the potatoes are fork tender, about 10 to 12 minutes.
  • Drain and let cool
  • In a separate bowl, place, chopped eggs, diced celery, and diced eggs together.
  • In a large bowl mix together, the mayonnaise and mustard, Once the potatoes have cooled, add the potatoes to the mayo and mustard mixture, now add the onions, eggs, celery, relish, and all of the seasons. Stir gently to combine, ensuring that the potatoes don’t break apart too much
  • Cover the potato salad and refrigerate for at least one hour or longer to allow the avors to blend.
  • Before serving, give it a quick stir and taste, adjust the seasoning if needed, garnish with paprika.