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Mom's Potato Salad

  • 8servings
  • 386calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B9, H, C, D, P
MineralsNatrium, Fluorine, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 pounds Yukon gold potatoes, cut into 1/2-inch dice

  2. 5 tablespoons cider vinegar

  3. 1 medium red onion, chopped

  4. 1 rib celery, chopped (about 1/2 cup)

  5. 3 bread-and-butter pickle spears, chopped (about 1/2 cup)

  6. 3 large eggs, hard boiled, chopped

  7. 1 cup mayonnaise

  8. 3 tablespoons Dijon mustard

  9. 3 tablespoons chopped chives

  10. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Place potatoes in a large pot; add cold water to cover potatoes by 1 inch. Bring to a boil and cook until potatoes are just fork-tender, 5 to 7 minutes; drain. Gently toss in a large bowl with 3 Tbsp. cider vinegar. Let cool slightly.

  2. Add onion, celery, pickles and eggs to bowl with potatoes and gently mix. In a small bowl, whisk mayonnaise, mustard, chives and remaining 2 Tbsp. cider vinegar. Season with salt and pepper. Pour mixture over potatoes and toss gently. Cover and chill for at least 5 hours.

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