mom’s creamy potato salad
Ingredients For mom’s creamy potato salad
- 6 mdrusset potatoes, a bout 2 1/2 pounds
- 1/2 cfinely chopped onion
- 7 lghard-boiled eggs, coarsely chopped, divided
- 1 1/4 cmayonnaise or salad dressing
- 2 tspsugar
- 1/2 tspcelery seed
- 2 tspapple cider vinegar
- 2 tspprepared yellow mustard
- 1 1/2 tspsalt
- 1/2 tspcurry powder
- paprika
- parsley, optional
How To Make mom’s creamy potato salad
1In a covered saucepan, cook potatoes (still whole and unpeeled) in boiling salted water for 25 to 30 minutes or until fork tender. Drain and cool long enough to handle.
2Peel (with a paring knife) and cube potatoes. Transfer to a large bowl. Add onions and 6 hard-boiled eggs.
3In a separate bowl, combine mayonnaise (or salad dressing), sugar, celery seed, vinegar, yellow mustard, salt, and curry powder.
4Add mayonnaise mixture to potatoes.
5Toss lightly to coat the potato mixture. Cover and chill thoroughly (preferably overnight).
6Serve with additional hard-boiled eggs, sliced, as decoration. Sprinkle lightly with paprika (and parsley, if desired).
