Creamy Potato Salad

 


Ingredients

  • 1 1/2
    pounds round red or white potatoes (about 6 medium), peeled
  • 1 1/2
    cups mayonnaise or salad dressing
  • 1
    tablespoon white or cider vinegar
  • 1
    tablespoon yellow mustard
  • 1
    teaspoon salt
  • 1/4
    teaspoon pepper
  • 2
    medium stalks celery, chopped (1 cup)
  • 1
    medium onion, chopped (1/2 cup)
  • 4
    hard-cooked eggs, chopped
  • Paprika, if desired

Steps

1 Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.

2 Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.

3 Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

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