Ingredients
Potatoes and Vegetables
- 3 lbs medium potatoes (russet or Yukon gold), peeled and quartered
- ½ cup celery, finely diced
- ½ cup radishes, chopped or sliced
- 4 green onions, green and white parts finely chopped
Proteins
- 10 whole hard boiled eggs, coarsely chopped
Dressing and Seasoning
- 2 cups mayonnaise
- 2 teaspoons mustard
- Salt and pepper, to taste
- Paprika, for garnish
- Extra green onions, for garnish
Instructions
- Boil Potatoes: Place the peeled and quartered potatoes in a large stockpot and cover them with enough water. Bring the water to a boil over high heat, stirring occasionally to prevent sticking.
- Cook Potatoes: Reduce heat to medium-high and continue boiling the potatoes for 20 to 25 minutes until they are fork tender but still hold their shape.
- Drain and Cool: Remove the pot from heat and drain the potatoes in a colander. Let the potatoes sit for 10 to 12 minutes to cool slightly.
- Cube Potatoes: Once the potatoes are cool enough to handle, cut them into ½ inch cubes to create bite-sized pieces suitable for the salad.
- Combine Salad Ingredients: Transfer the cubed potatoes to a large mixing bowl. Add the coarsely chopped hard boiled eggs, diced celery, prepared radishes, and chopped green onions to the bowl.
- Make Dressing and Toss: In a small bowl, mix the mayonnaise and mustard together until smooth. Pour this dressing over the salad ingredients. Gently fold the dressing into the vegetables and eggs until everything is evenly coated. Season with salt and pepper to your liking.
- Garnish and Chill: Lightly sprinkle paprika and additional chopped green onions on top for garnish. Cover the bowl with plastic wrap and refrigerate for 3 to 4 hours to allow flavors to meld and the salad to chill.
- Storage: This potato salad can be stored covered in the refrigerator for 2 to 3 days, making it a convenient make-ahead dish.
Notes
- Use starchy potatoes like russet or Yukon gold for best texture.
- Ensure potatoes are not overcooked to avoid mushy salad.
- Adjust salt and pepper according to taste after tossing with dressing.
- Chilling the salad enhances the flavors and gives it a refreshing taste.
- This salad is best eaten within 2 to 3 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
