Classic Picnic Potato Salad(Neely's) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From The Neely's Celebration Cookbook:. So yummy, made with Creole mustard! Ingredients:
3 lbs red potatoes, scrubbed and cubed |
kosher salt |
fresh ground black pepper |
1/2 cup mayonnaise |
1/4 cup creole mustard |
1 tablespoon sugar |
2 stalks celery, finely chopped |
1/2 small red onion, finely chopped |
2 tablespoons apple cider vinegar |
3 tablespoons roughly chopped fresh dill |
1 teaspoon celery seed |
2 hard-boiled eggs, chopped |
Directions:
1. Drop the potatoes into a large pot of cold salted water. Bring to a boil, then reduce the heat, and simmer for 15 minutes, or until the potatoes are tender. Drain the potatoes well in a colander.
2. Combine the mayonnaise, mustard, sugar, celery, red onion, apple cider vinegar, dill, celery seed, and chopped eggs in a large bowl. Fold in the warm potatoes, and toss to combine. Cover the salad with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor. Enjoy!
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