Classic Potato Salad
A spruced up version of a classic recipe.
Equipment
- 1 Large Pot
- 1 Small Pot
Ingredients
- 1 lb yukon gold potatoes skin on
- 1 Tbsp white vinegar
- 1 celery stalk (rib) finely diced
- 2 green onions finely diced
- 2 hard boiled eggs peeled and chopped
- ½ cup mayonnaise preferably Duke's or Kewpie
- 1 tsp yellow mustard
- ½ tsp salt
- ½ tsp black pepper
- 1½ tsp Fiesta Chicken Rub seasoning sub paprika and garlic powder if unavailable
Instructions
- Add the potatoes to a large pot of cold water and bring to a boil. Boil for 30-35 minutes or until easily pierced with a fork. Drain and set aside.
- (If you have not yet prepared the hard boiled eggs) In a small pot of cold water, add eggs and bring to a boil. Boil for 14 minutes then drain, rinse with cool water, and set aside. Peel and chop once cool.
- Peel the potatoes and chop into approximately ½" pieces. Transfer to a mixing bowl and sprinkle with vinegar, tossing in the vinegar and setting aside to cool completely.
- Add celery, green onions, and eggs to the potato mixture.
- In a separate bowl mix mayonnaise, mustard, and seasonings. Fold into the potato mixture.
- Chill at least 3 hours, preferably overnight before serving.