Classic Old Fashioned Potato Salad That Never Fails
Creamy chunks of perfectly boiled potatoes, cuddled up with crisp bites of celery and sweet onions, all slathered in Grandma's secret mayo-mustard blend. It's like a taste of nostalgia with every forkful – this old-fashioned potato salad is a backyard barbecue's best friend
Servings: 8 servings
Equipment
Ingredients
- 6 cooked and peeled russet potatoes, diced
- 4 hard boiled eggs, crumbled into pieces
- 1 small sweet onion, finely diced
- 1 stalk celery, finely chopped
- 2 Tablespoons tablespoons yellow mustard
- 1 1/2 cups cups mayonnaise
- 2 Tablespoons sugar
Instructions
- If you hadn't already, the potatoes should be boiled in water (with the skin on) and once a fork goes in easily, cool and then peel.
- Boil the eggs and peel and allow to cool.
- Once cooled, peel and dice the potato into 1/2" cubes.
- Place into a 20+ cup bowl (you'll need the space to stir)You can use a chopper to chop the eggs, celery and onion.
- Mix into the potatoes.
- Mix the mustard, sugar and mayonnaise together.
- Pour into the potato mixture and stir thoroughly.
- The potatoes should be coated thoroughly.
- Keep in the fridge until you are ready to eat.