Bring 2 quarts of water to a boil over medium-high heat. Add
potatoes and 1 Tbl. salt. Return to boil and cook about 8 to 10
minutes until tender. Drain, rinse under cold water, then drain well.
Spread potatoes over a rimmed baking sheet and pat dry with paper
towels. Drizzle potatoes with vinegar and toss to combine, then
refrigerate until cool.
Whisk egg yolks, mayonnaise, mustard, and 1/2 tsp. salt in a mixing
bowl. Add the celery, egg whites and potatoes and toss. Sprinkle
with paprika and serve.
Mike really like this potato salad.
Originally Submitted
4/17/2025
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