Recipe courtesy of Nancy Fuller
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Classic Potato Salad
Total:
45 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
45 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces.

Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop.

Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs.

Photograph by Ryan Dausch

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