Creamy Potato Salad
- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 8 to 10 servings
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- Level: Easy
- Total: 35 min
- Active: 15 min
- Yield: 8 to 10 servings
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.
