Traditional Deli Potato Salad Recipe

🧂 Ingredients

• 4 large Russet Potatoes

  peeled and cubed
• 6 Hardboiled Eggs

  chopped
• 1 cup Red Onion

  diced small
• 1 cup Celery

  diced small
• 1/2 to 1 cup Mayo

  Start with 1/2 cup and add to it to get the desired texture.
• 3 tbsp Mustard
• 1 tsp Celery Salt

  to taste (start with 1 tsp and build from there)
• 1 tsp Pepper

  to taste (start with 1 tsp and build from there)

Instructions

• 1 Begin by peeling the potatoes and dicing into large pieces for boiling.
• 2 Place the diced potatoes into a pot and cover with water. Bring to a boil and
  boil about 10 minutes or until they are just fork tender (do not over boil or
  they will be too soft).
• 3 Immediately drain the potatoes and run a little cool water over them lightly and
  let them sit in the strainer.
• 4 Peel and chop the hardboiled eggs. Dice the onion and celery.
• 5 In a large mixing bowl combine the cooled potatoes (its ok if they are still a
  little warm you just don't want them hot). Add in the egg, onion, and celery.
• 6 Next, add in 1/2 cup of mayo, mustard, celery salt and pepper. Fold everything
  together gently as to not mash the potatoes but get everything evenly coated.
  Potatoes often vary on size and how the starches absorb the mayo, so you may
  want to add more mayo to get the texture and coating you want. Additionally test
  and add more celery salt and pepper to your desired level of taste.
• 7 Once mixed, cover with plastic wrap and chill for at least 2 hours or overnight.
  Serve chilled and garnish with chives if desired.

Nutrition Info