Rockin Robin's Classic Potato Salad Tasty Recipes

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Rockin Robin's Classic Potato Salad

"Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on."

Ingredients :

  • 2 1/2 pounds potatoes, peeled
  • 4 eggs
  • 1 cup diced celery
  • 3/4 cup chopped green onions
  • 1 1/2 cups mayonnaise
  • 2 tablespoons prepared yellow mustard
  • salt and ground black pepper to taste

Instructions :

Prep : 20M Cook : 10M Ready in : 1H30M
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
  • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
  • Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.

Notes :

  • 2 1/2 pounds of potatoes will yield about 7-8 cups of cooked, cubed potatoes.
  • Can use extra mayonnaise if needed. This works out fine with reduced fat mayonnaise as well.
  • Sprinkle with paprika and garnish with parsley sprigs if desired.

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