American Potato Salad with Eggs, Celery and Mustard Dressing

RecipenKitchen Recipe 45 min · Serves 6 · American

Why make it A creamy, tangy picnic-style potato salad with tender potatoes, chopped eggs, crunchy celery and a mustard-mayonnaise dressing. Make it ahead for easy lunches and gatherings.

You’ll need

Serves 6 1 kg waxy potatoes, peeled and cut into 2 cm cubes 1 tbsp salt, for the cooking water 4 eggs 2 tbsp white vinegar, divided ¾ cup mayonnaise 2 tbsp plain yogurt, thick 1 tbsp yellow or Dijon mustard 2 tbsp sweet pickle relish or finely chopped dill pickles + 6 more in the full recipe

1 Step 1 of 9 Put the potato cubes in a large pot, cover with cold water by 3 cm and add 1 tbsp salt. Bring to a boil, then reduce to a steady simmer.

2 Step 2 of 9 Cook the potatoes for 10 to 12 minutes, until a knife slides in easily but the cubes still hold their shape. Do not let them turn mushy.

3 Step 3 of 9 While the potatoes cook, place the eggs in a small pan, cover with cold water and bring to a boil. Turn off the heat, cover and leave for 10 minutes.

4 Step 4 of 9 Drain the potatoes well and spread them on a tray. Sprinkle with 1 tbsp of the vinegar while still warm, then let them cool for about 10 minutes, until no longer steaming and close to room temperature.

5 Step 5 of 9 Move the cooked eggs to a bowl of cold water for 5 minutes, then peel and chop them roughly, keeping a few slices aside for the top. The last 4 steps are in the full recipe.

Cook’s tip Use waxy or all-purpose potatoes such as those sold as 'boiling' potatoes; very floury ones fall apart when mixed.

American Potato Salad with Eggs, Celery and Mustard Dressing

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