Aunt Eleanor's Potato Salad

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




  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.
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