Potato salad with mayo, mustard, onion, celery, pickle and hard boiled egg yolk
Author:TJ
Ingredients
Scale
3 lb red potatoes
1 cup Hellman’s mayo
3 TBL yellow mustard
1/2 white onion – finely chopped
2 hard boiled egg yolks – finely chopped
2 celery ribs – diced
1/4 tsp celery seed
1/2 tsp garlic salt
6 gherkin dill pickles – chopped
Kosher salt to taste
Fresh coarse ground black pepper to taste
1 hard boiled egg – sliced for garnish
Paprika – sprinkle for garnish
Instructions
Place potatoes in a large pot and cover with 2 inches of salted water. Bring to a boil. Reduce to a simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool, then peel, discard skins and cut into bite size pieces
Hard boil the eggs: place them in a pot of cold water, bring to a boil, immediately remove from heat, rest for 10 minutes, remove and let them cool
Mix your salad dressing. Mayo, mustard, garlic salt, pepper and celery seed first, then add the onions and celery and mix
Peel your hard-boiled eggs, reserve 2 yolks, reserve the third whole egg until ready to garnish
Adjust salt and pepper. It should be salty. When you mix it with the potatoes it will tone it down
Pour the dressing over the potatoes and gently fold it in
Add the dill pickle and egg yolks and gently fold them in
Slice the hard boiled egg and use it for garnish. Sprinkle the paprika over everything