Aunt Penny’s Potato Salad
A comforting, creamy potato salad filled with fresh vegetables and crafted with love, perfect for family gatherings and picnics.
Ingredients
Dressing
- 1½ cups mayonnaise homemade or store-bought, or more to taste
- 2 tablespoons yellow mustard can be replaced with Dijon mustard
- 1½ teaspoons kosher salt more or less to taste
- ¾ teaspoons freshly ground black pepper more or less to taste
Main Ingredients
- 5 pounds russet potatoes peeled and cut into large bite-sized chunks
- 6 pieces hard-boiled eggs peeled and coarsely chopped
- 3 ribs celery sliced; about heaping 1/2 cup
- 1 cup chopped yellow onion
- ½ cup chopped green pepper optional
Instructions
Preparation
- In a small bowl, combine the mayonnaise, mustard, salt, and pepper. Refrigerate until ready to use.
- In a large pot, add the potatoes and fill the pot with water, covering the potatoes by an inch or two.
- Cover and bring to a boil; cook until the potatoes are fork-tender. Strain and cool to room temperature.
Mixing
- Once cooled, place the cooked potatoes into a large bowl. Add in the celery, onions, green peppers (if using), and chopped hard-boiled eggs.
- Pour in the dressing and toss to combine.
- Taste and adjust the seasoning if needed before covering and refrigerating until you’re ready to serve.
Notes
Consider adding a dash of pickle juice for a tangy flavor or letting the salad sit overnight for enhanced flavor. As you stir the ingredients together, enjoy the vibrant colors and textures of the salad.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 42gProtein: 8gFat: 18gSaturated Fat: 3gSodium: 600mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!