Mom's Mayo & Mustard Potato Salad

A classic American potato salad with red potatoes, hard-boiled eggs, and a creamy mayo-mustard dressing. This family recipe includes garnishing tips and personal touches from the author's mother.

Ingredients

  • 5 lb red potatoes, quartered
  • 12 ea eggs, hard-boiled
  • 1 Cup Onion, diced
  • 1 Cup Celery, diced
  • 0.75 Cup Mayonnaise
  • 0.25 Cup Yellow Mustard
  • 0.25 Cup sweet pickle relish
  • Salt and Pepper
  • Paprika
  • Celery leaves

Instructions

  1. Cut potatoes into 1/2" to 3/4" square pieces, then add the potatoes to a large pot of water and bring them to a boil.
  2. Reduce the heat to a lightly rolling boil over medium heat and add 1 Tbsp of kosher salt.
  3. Cook for 10-15 minutes or until the potatoes are easily pierced with a fork or paring knife.
  4. Drain and set aside until cool enough to handle.
  5. Transfer the warm potatoes to a large mixing bowl and set the potatoes aside to cool, for about 15-20 minutes.
  6. Add the celery and onions to the potato mixture. Chop 6 of the hard-boiled eggs and add to the potato mixture.
  7. In a medium bowl, mix the mayonnaise, yellow mustard, pickle relish, salt, and pepper.
  8. Fold into the potato mixture and season with more salt and pepper to taste.
  9. Using a spoon, level the potato salad in the bowl.
  10. Slice the last eggs into thin slices and place the slices around the edge of the salad.
  11. Sprinkle with paprika.
  12. Take small portions of celery leaves and arrange them around the edge of the bowl, behind the egg slices, where only the celery leaves are visible and no stalks.
  13. Cover and chill in the fridge overnight before serving.
  14. This recipe can easily be made with mustard only or with mayonnaise only.