Description

Classic potato salad made with russet potatoes, eggs, crisp diced veggies, and mayonnaise.

Scale

Ingredients

2 – 1/2 lbs white russet potatoes (about 4 potatoes)
2 tablespoons cider vinegar
6 eggs
1 cup mayonnaise (more to taste)
1 – 1/2 teaspoons salt
1 tablespoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon black pepper
3 stalks celery, diced
1/2 red bell pepper, diced
1 small onion, diced
3 green onions, sliced

Instructions

Place potatoes in a large pot with enough water to cover by a few inches and bring to a boil. Lower to a gentle boil and cook until potatoes are tender, about 20 minutes. Drain and set potatoes aside to cool.
Meanwhile, place eggs in a sauce pan with water to cover by one inch. Bring to a boil over medium-high heat, cover, turn off heat, and let stand for 13 minutes.
Carefully drop cooked eggs into a bowl of ice water, then peel and chop.*
By now, potatoes should be cool enough to handle. Peel and dice into bite-sized pieces. Add apple cider vinegar to potatoes in a very large bowl and toss. Set aside.
In a medium bowl, combine chopped eggs, mayonnaise, salt, dry mustard, celery seed, and black pepper.
Add egg mixture, celery, red bell pepper, and onion to the potatoes and toss gently to combine. Sprinkle green onions on top, cover, and chill for at least 2 hours, ideally overnight to 24 hours.

Notes

*For easier egg prep, I use an electric egg cooker to hard cook the eggs. Then I peel, add to a bowl, and use a pastry blender to crush the eggs into small bits.