All-American Potato Salad

This potato salad recipe is so tasty that I used it as a base to make a healthier creamy potato salad with yogurt. No matter what variation you try, using this basic potato cooking technique will give you delicious results every time!

Ingredients

• 2 pounds russet potatoes, peeled and cut into ¾ inch cubes
• 1 tablespoon kosher salt, for cooking potatoes
• 2 tablespoons distilled white vinegar
• 1/2 cup celery, 1/8-inch dice
• 1/2 cup mayonnaise
• 1/4 cup dill pickle relish
• 2 tablespoons red onions, 1/8-inch dice
• 2 tablespoons minced parsley
• 1 1/2 teaspoons dijon mustard
• 3/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 hard boiled eggs, diced into 1/4"cubes

Instructions

1. Dice potatoes and immediately place them in a large saucepan and add enough water to cover by 1 inch.
2. Boil water over medium-high heat.
3. Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
4. Drain potatoes and transfer back to the pot.
5. Add vinegar. Using a rubber spatula, toss gently to combine. Let stand for 20 minutes, the potatoes will still be warm.
6. In a medium-sized bowl, gently stir together potatoes, celery, mayonnaise, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs. Add more salt and pepper to taste.

Full Reading: https://www.jessicagavin.com/all-american-potato-salad/

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