Classic Potato Salad
2 lb. potatoes (6 medium)
1/4 tsp. salt
1 1/4 c. mayo
1 T. yellow mustard
1/2 tsp. salt
1/4 tsp. black pepper
1 C. thinly chopped celery (I left this out)
1 small onion- chopped
1/2 C. dill pickle chopped or relish
6 hard boiled eggs- coarsely chopped
Hard boil eggs: (test kitchen directions) : Bring eggs, 1T salt, and 2 quarts water to a boil in a medium sauce pan over high heat. As soon as water boils, remove pan from heat, cover, and let sit for exactly 10 min. Meanwhile, prepare a bowl of ice water. Transfer eggs to ice water and let cool for 5 min.
Potatoes: Place in large pot with 1/4 tsp salt. Cover with water. Bring to a boil, reduce heat and simmer for 25+ min until tender. Drain, cool, peel and cube.
In a large bowl, combine mayo, mustard, 1/2 tsp. salt and 1/4 tsp. pepper. Stir in celery, onion and pickle. Add potato and egg. Toss lightly to coat. Cover and chill for 6-24 hours.
Serve in a bowl and sprinkle with paprika if desired.