Recipe courtesy of Nancy Fuller

Creamy Potato Salad

Name: Creamy Potato Salad
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
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

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Level: Easy

Total: 35 min
Active: 15 min

Yield: 8 to 10 servings

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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

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Watch how to make this recipe.

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.