Delicious and creamy American potato salad with a mustard-mayo dressing, potatoes, hard boiled eggs, onions, celery, and seasonings.
[Prepare your ingredients first] Wash the celery and onion. Hard boil, cool, and peel the eggs. Peel and cut the potatoes.
Fill a large (8-qt) pot halfway with water. Add about a tablespoon of salt to the pot and bring it to a boil. Add the diced potatoes and cook until fork-tender. This should take 10-12 minutes. Drain the potatoes and rinse them with cold water for about 15-20 seconds to help them cool down.
Place the warm potatoes into a large bowl. Add the distilled vinegar, 2 teaspoons of yellow mustard, celery seed, and salt and pepper to the potatoes and stir. Let this sit for 10 minutes to marinate and continue cooling. In the meantime, mince onions, chop celery, slice eggs.
To the large bowl of potatoes, add the minced onions, 3 sliced hard boiled eggs and celery. Give it a quick stir.
Combine the remaining 2 teaspoons yellow mustard, mayonnaise, sugar, and dill relish. Add this mixture to the large bowl of potatoes and gently stir until everything is coated in the dressing.
Chill for 2-4 hours before serving to let the flavors blend. Taste and add more salt and pepper if necessary. Garnish with a hard boiled egg and paprika sprinkled over the top.
This salad should be kept cold at all times. Do not let it sit out in room temperature longer than 1 hour. Store the potato salad in an airtight container in the refrigerator for up to 3 days for maximum freshness.
For helpful tips and instructions on hard boiled eggs, visit the original recipe on www.prettysimplesweet.com