Ingredients
Scale
- 2 lbs potatoes (about 6 medium)
- 1 1/4 cups mayonnaise
- 1 Tb white vinegar
- 1 Tb regular prepared mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1 cup chopped celery (about 2 medium stalks)
- 1/2 cup finely chopped onion
- 6 hard boiled eggs, chopped
Instructions
- Boil potatoes, with skins on, until barely fork tender. (You don’t want to overcook the potatoes or they will tend to mush and fall apart when you try to cut them in chunks.)
- Remove from hot water and allow to cool.
- Once cooled, peel and cut into 1-2 inch chunks.
- Stir together mayonnaise, vinegar, mustard, salt and pepper.
- In a large bowl combine potatoes, celery, onion, and chopped eggs.
- Pour mayonnaise mixture over the top and gently stir together until the potatoes are well coated. Place in refrigerator until time to serve.
- *If you add a few dill pickles chopped, decrease salt to 1/2 tsp.