BEST AND SPECIAL POTATO SALAD

BEST AND SPECIAL POTATO SALAD
Servings 8
Calories 171 kcal

INGREDIENTS:

  • 6 medium white potatoes or Yukon golds about 2 1/2 to 3 pounds, skin on and quartered
  • 1 tablespoon kosher salt
  • 3 tablespoons white vinegar
  • 2 celery stalks (ribs) diced
  • 6 green onions diced
  • 5 hard boiled eggs peeled
  • 1 1/2 cups Miracle Whip or mayonnaise
  • 1 tablespoon yellow mustard
  • 1 1/2 teaspoons celery seed
  • kosher salt and freshly ground black pepper
  • paprika for garnish

INSTRUCTIONS:

  1. Bring a large pot of cold water to a boil. Add 1 tablespoon of kosher salt and the potatoes, and return to a boil. Reduce the heat to a lightly rolling boil over medium heat. Cook for 20-25 minutes or until the potatoes are easily pierced with a fork or pairing knife. Drain and allow to cool until just able to handle.

  2. Peel the skins from the potatoes and cut into 1/2″ to 3/4″ square pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar. Toss the potatoes with the vinegar and set the potatoes aside to cool, about 15-20 minutes.

  3. Add the celery and the green onions to the potato mixture. Chop 4 of the hard boiled eggs and add to the potato mixture.

  4. In a medium bowl, mix the Miracle Whip or mayonnaise, yellow mustard, celery seed and salt and pepper. Fold into the potato mixture and season with more salt and pepper to taste. Slice the last egg into thin slices and place the slices on top of the salad. Sprinkle with paprika if desired. Chill for at least 1 hour or overnight before serving.

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