This easy Classic Potato Salad Recipe has been handed down from my grandmother, to my mother and then to me and my cousins. It's a summer favorite made with mustard and eggs.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Side Dish
Cuisine: American
Servings: 4servings (or more)
Calories:
Ingredients
4-5mediumPotatoesRusset, Gold, etc., cut into cubes & boiled until just fork tender (DO NOT OVER COOK)
3largeEggshard boiled and sliced, reserve one for garnish if desired
1/4cMayonnaiseuse your favorite
1/4cCeleryfinely diced
1/4cCarrotsfinely grated
1tbspYellow Mustard
1 tbspParsleychopped, plus more for garnish
1-2tbspPimientosdrained, to taste
Salt & Pepperto taste
Paprikato taste, plus more for garnish
Instructions
Peel and cube the potatoes, boiling until just fork tender. Do NOT over cook them. Cool in a single layer, chill if you have time. They are less fragile when chilled.
Combine the remaining ingredients and garnish with a sliced egg, parsley, paprika and pepper. Combine with the potatoes and chill until ready to serve.