Prep 30 mins
Cook 0 mins
This is my favorite potato salad. Great for summer picnics and grill outs.
- 8 medium potatoes, cooked and sliced
- 5 hard-boiled eggs, sliced
- 1⁄2 cup onion, chopped
- 1⁄2 cup celery, diced
- 1 1⁄2 cups mayonnaise
- 1 teaspoon dry mustard
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon pepper
- In a large bowl, combine mayo, mustard, sugar, vinegar, salt and pepper. Mix well.
- Add onion and celery.
- Stir in potatoes and eggs.
- Refrigerate at least 5 hours or more.
- I always make this the day before, because it tastes better after it flavors thru.
Exceptional! I use 1 Tablespoon prepared brown spicy mustard instead of ground mustard, and added 1/2 tsp garlic powder.
This was so delicious! I made it for my family and some guests for a barbeque and half of it was eaten the night before! It was creamy but didn't have too much vinegar that a lot of potato salads have. I am making this potato salad from now on.
I made this on 4/18/09 use as a side to go with brats my SO and I were having.Since there was just the two of us,the recipe was cut in half. This is how it was made,4 potatoes,3 eggs, 1/4 cup onion,and left out the celery. ( we don't like it ).For the mayo 3/4 cup was used,1/2 teaspoon dry mustard, 1 Tablespoon sugar.And since SO doesn't do too much vinegar, that was cut down to maybe 1/2 teaspoon.I did make it the day before as suggested,but we thought that it needed a bit more " zip "Thanks for posting and, "Keep Smiling :)"