3hard-boiled eggssliced on top as a garnish (optional)
paprikafor garnish (optional)
Instructions
THE POTATOES:
Wash and scrub the potatoes. Peel them and cut into large bite-sized cubes pieces.Place the potatoes inside a medium-sized pot. Add enough water to cover the potatoes with at least one inch of water.
Bring the water to a boil over medium-high heat; reduce to simmer. Keep the water at a gentle simmer. Cook until the potatoes are fork tender (tender all the way through when pierced with a fork), about 8 to 12 minutes. The cooking time depends on the size of your pieces and the type of potatoes.
At this time, boil the eggs if you are adding them as garnish.
Drain the potatoes well and transfer them to a large mixing bowl. Add the onions and pickles to the potatoes and gently toss.
THE DRESSING:
In a separate small bowl, stir in mustard and mayonnaise until lumps are smooth. Mix vinegar and sugar in another separate small bowl until sugar dissolves. Whisk the sweetened vinegar into the bowl with the mustard mayonnaise mixture. Combine well.
THE SALAD:
Pour the dressing mixture over the potatoes, onions, and pickles. Stir carefully, trying not to mash up the potatoes too much. Sprinkle in the celery seed and stir in until well-combined.
Peel and slice hard-boiled eggs. Cut into slices and top the potato salad, if desired. Garnish with paprika to add color.
Notes
This recipe is a mix-to-taste kind of recipe. The amount of dressing you make up will depend on the potatoes. Taste the potato salad and adjust the seasoning to your taste. Don't be afraid to add more pickles, onions, dressing, or celery seeds. Use your best judgment as to how you want it to taste. It's all about personal preference.
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