Place the potatoes into a large pot and cover with
water. Bring to a boil over high heat, then reduce
heat to medium-low, cover, and simmer until tender,
about 20 minutes. Drain and allow to chill in fridge
for at least 30-45 minutes.
Put the eggs in a single layer in a saucepan,
covered by at least an inch or two of cold water.
Starting with cold water and gently bringing the
eggs to a boil will help keep them from cracking.
Put the burner on high and bring the eggs to a
boil. As soon as the water starts to boil, reduce
the heat to low, and let simmer for one minute.
(Note I usually skip this step because I don't
notice the eggs boiling until they've been boiling
for at least a minute!) After a minute, remove the
pan from the heat, cover, and let sit for 12
minutes. You can check for doneness by sacrificing
one egg, removing it with a slotted spoon, running
it under cold water, and cutting it open. If it
isn't done, allow the other eggs to sit in the hot
water for a minute or two longer. Drain and let
set in cold water to chill. This will also help
with peeling the eggs easier. After 5 minutes,
peel and slice.
While potatoes and eggs are cooking, mix the next
7 ingredients for your dressing. Make sure
potatoes and eggs are chilled before combining
them with the dressing. Toss gently with a spoon
and adjust the seasonings if needed. Cover and
chill for 2-3 hours to let flavors enhance. It is
best if prepared the day before.
My kids didn't like onions or celery in their
salad. I could sneak the celery in if it was very
finely chopped. I would also grate a teaspoon or
two of mild onions to have the flavor. Later on, I
just omitted it because it was easier and we
rarely had any leftovers. I also use to put a
tablespoon of mustard in but they liked the
simplicity of just the mayonaise. Go figure!
Originally Submitted
7/16/2012
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