Aunt Eleanor's Potato Salad

  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
Save Recipe

Ingredients

2 pounds red potatoes, scrubbed well

2 eggs

1/2 cup mayonnaise

3 tablespoons grainy mustard

3 stalks celery, chopped

1 pickle, finely chopped or 2 tablespoons pickle relish

2 tablespoons white vinegar

Paprika

Salt

Directions

  1. In a large saucepan of cold water add potatoes. Bring to a boil and cook just until tender. Drain and cool. Cut potatoes into 1-inch pieces. In a separate pan add eggs to cold water and bring to a boil. Simmer for about 10 minutes. Drain and cool eggs under cold running water. Peel eggs and mash with a fork. Add mayonnaise, mustard, celery, pickle or relish and vinegar. Stir well to combine. Pour dressing over potatoes and toss to coat. Season to taste with paprika and salt. Refrigerate until cool before serving.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Two-Potato Salad

2 Terrific Salad Sides: 3 Bean Salad and Potato Salad with Sweet Red Pepper and Onion

New Potato Salad

Purple Potato Salad

French Potato Salad

American-Style Potato Salad

Irish Potato Salad with Apples

Smoked Paprika Potato Salad