Creamy Potato Salad

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 hard-boiled eggs, chopped
  • 3 scallions, sliced
  • 2 celery stalks, chopped fine
  • 2 shallots, chopped fine
  • 1 lemon, juiced
Directions
  • Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.

  • In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.


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    Creamy Potato Salad

    Recipe courtesy of Food Network Kitchen