midwest_potato_salad
Table of Contents
Midwest Style Potato Salad
Ingredients
- 2 pounds red and/or yellow new potatoes, quartered
- ¼ teaspoon salt
- 1 ¼ cups mayonnaise or salad dressing
- 1 tablespoon yellow mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup thinly sliced celery (2 stalks)
- ⅓ cup chopped onion (1 small)
- ½ cup chopped sweet or dill pickles or sweet or dill pickle relish
- 6 hard-cooked eggs, coarsely chopped
- Paprika (optional)
Directions
- In a medium saucepan, place potatoes, the 1/4 teaspoon salt, and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until just tender. Drain well; cool slightly.
- Meanwhile, for dressing, in a large bowl combine mayonnaise, mustard, the 1/2 teaspoon salt, and the pepper. Stir in the celery, onion, and pickles. Add the potatoes and eggs. Toss lightly to coat. Cover and chill for at least 6 hours or up to 24 hours. If desired, sprinkle with paprika before serving.
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