This salad is delicious served warm or cold. Chopping the celery and egg into very small pieces helps distribute them evenly throughout the salad for a balanced taste in every bite.
2 lbs Yukon gold potatoes, scrubbed, peeled, and diced into 1/2 inch cubes
1 tablespoon salt
2 Tbl white vinegar
1 rib celery, diced very small
1/2 cup mayonnaise
3/4 teaspoon dry mustard
3/4 teaspoon celery seed (not celery salt!)
1/4 teaspoon black pepper
2 hard boiled eggs, diced very small
Put potatoes into a large pot and cover with water up to one inch above the potatoes. Bring to a boil, add salt, and boil 9 minutes. Drain, do not rinse. Add potatoes and vinegar to a large bowl and toss to coat. In a small bowl, combine celery, mayonnaise, dry mustard, celery seed, and pepper. Whisk to combine. Add mayonnaise mixture and hard boiled eggs to potatoes aand fold together. Serve immediately for a warm salad, or cover and chill for at least 1 hour for a cold salad.
2 lbs Yukon gold potatoes, scrubbed, peeled, and diced into 1/2 inch cubes
1 tablespoon salt
2 Tbl white vinegar
1 rib celery, diced very small
1/2 cup mayonnaise
3/4 teaspoon dry mustard
3/4 teaspoon celery seed (not celery salt!)
1/4 teaspoon black pepper
2 hard boiled eggs, diced very small
Put potatoes into a large pot and cover with water up to one inch above the potatoes. Bring to a boil, add salt, and boil 9 minutes. Drain, do not rinse. Add potatoes and vinegar to a large bowl and toss to coat. In a small bowl, combine celery, mayonnaise, dry mustard, celery seed, and pepper. Whisk to combine. Add mayonnaise mixture and hard boiled eggs to potatoes aand fold together. Serve immediately for a warm salad, or cover and chill for at least 1 hour for a cold salad.
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