Ingredients
3 lbs. starchy potatoes (Russet or Yukon gold)
1/2 cup chopped celery
5 hard-boiled eggs (peeled and chopped)
1/4 cup finely chopped white onion
1 cup mayonnaise
1/4 cup granulated sugar
2 tablespoons white vinegar or rice vinegar
2 tablespoons yellow mustard
Salt (to taste)
Step-by-Step
- Begin by boiling the potatoes. Peel and cut them into bite-sized cubes, then place them into a large pot of salted water. Bring to a boil and cook for about 10-12 minutes, or until the potatoes are fork-tender. Be careful not to overcook!
- While the potatoes are cooking, hard boil the eggs. Place eggs in a saucepan of cold water, bring to a boil, then cover and turn off the heat for 10-12 minutes. Cool in ice water, then peel and chop.
- In a large mixing bowl, whisk together the mayonnaise, sugar, vinegar, yellow mustard, and salt. Mix until smooth and creamy.
- Once cooled, add the potatoes to the dressing along with the chopped eggs, celery, and onion. Gently fold everything together so the potatoes are evenly coated but not smashed.
- Taste and adjust the seasoning with extra salt or a splash more vinegar if you like extra tang.
- Cover and refrigerate for at least 2 hours before serving. This lets the flavors meld for the best results.
- Before serving, give it a gentle stir. Enjoy chilled! (recipefiber)
