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Ingredients
| russet potatoes: 9 whole potatoes |
| regular mayonnaise: 2 1/4 cups |
| yellow mustard: 1 1/2 Tbl |
| granulated sugar: 1 Tbl |
| distilled vinegar: 1 Tbl |
| salt: 1 Tbl |
| celery (chopped): 1 1/2 cups (diced) |
| sweet onions (chopped): 1 cup (diced) |
| dill cucumber pickles: 3/4 cup (diced) |
| eggs: 9 (hard cooked//chopped) |
Perfect Potato Salad
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Bring whole potatoes to a boil in a large covered pan. Boil for 25 minutes.
- Drain potatoes well and peel while still warm.
- Quarter and dice potatoes (I dice mine a little larger then what I'd like because they break down a bit in the mixing and become the perfect size)
- Add potatoes to large salad bowl.
- Add diced celery, onion and dill pickle.
- Combine mayonnaise through salt in a small mixing bowl to make the perfect potato salad dressing.
- Stir the dressing into the potato mixture.
- Add chopped eggs.
- Stir well.
- Cover potato salad and place in the refrigerator for a good hour to allow the potatoes to meld with the flavors of the other ingredients. It will be worth the wait!