An All-American Classic Potato Salad is perfect for any BBQ or potluck.
Course: Side Dish
Author: Melissa Stadler, Modern Honey
2lbs.Yukon GoldYellow, White, or Red Small Potatoes
1TablespoonVinegarwhite or apple cider
2 ½TablespoonsMustardmay add more if you want more flavor
2teaspoonsSaltLawry's or regular salt
3Hard Boiled Eggspeeled and chopped
6Green Onions or ½ Red Onionfinely diced
½cupSweet Pickleschopped or Relish
2Celery Stalkschopped (optional)
2TablespoonsFresh Herbschopped (such as Parsley, Chives, or Dill)
Place the potatoes in a large pot of water. Bring to a boil and cook until fork tender but not falling apart. Drain water and place potatoes in a colander. Cover with a towel and let potatoes steam for 15 minutes. This will help them slowly and gently cook and become even more tender. Peel and cut into bite-sized pieces and place in a large bowl. Sprinkle with vinegar and gently toss.
To cook hard-boiled eggs, place eggs in a pot and cover with water. Sprinkle with ½ teaspoon of salt. Bring to a rolling boil and then reduce heat, cover, and let sit for about 10-12 minutes. With a spoon, remove one egg and run under cold water. Peel and check for the desired doneness. Chop and slice hard boiled eggs.
To make dressing: in a small bowl, stir together mayo, mustard, sugar, salt, and pepper. Set aside. Pour dressing all over potatoes and gently toss to coat being careful to not break up or mash potatoes. Add hard-boiled eggs, onions, pickles, celery (optional), and fresh herbs. Check for seasoning. The potatoes will become more flavorful as they soak up the dressing in the refrigerator.
Cover and let chill in the refrigerator for at least 1-2 hours before serving. Garnish with sliced hard-boiled eggs and a sprinkle of Lawry's seasoned salt.