Creamy Potato Salad

Creamy Potato Salad

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This creamy potato salad is a great dish to have at a summer barbecue or as a side. With so many tasty ingredients inside, you won’t go wrong. Sprinkle some paprika on top for an added garnish.

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Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 6 medium round red or white potatoes, peeled
  • 1 1/2 C mayonnaise or salad dressing
  • 1 Tbs. white or cider vinegar
  • 1 Tbs. yellow mustard
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tbs. dill
  • 2 medium stalks celery, chopped
  • 1 medium onion, chopped
  • 4 hard-cooked eggs, chopped
  • Paprika, if desired

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Directions

Place potatoes in saucepan with enough water to cover potatoes. Cover and heat to boiling. Reduce heat and cook for 25 to 30 minutes, or until potatoes are tender. Drain and cut potatoes into cubes.

Mix mayonnaise, vinegar, mustard, dill, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion and toss. Stir in eggs. Sprinkle with paprika, if desired.

Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.


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