prep: 30 minutes, plus 10 minutes chilling
cook: 15 minutes
cool: 2 hours
¾ teaspoon kosher salt
1¼ pounds red potatoes
6 large eggs
1¼ cups mayonnaise, preferably Hellmann’s
3 tablespoons yellow mustard
1½ tablespoons apple cider vinegar
¾ teaspoon garlic powder
¾ teaspoon freshly ground black pepper
½ cup small-diced celery (about 1 stalk)
½ cup sliced green onions
¼ teaspoon paprika, for garnish
1. Bring a large pot of lightly salted water to a boil. Add the potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and cut into ¾- to 1-inch chunks.
2. Meanwhile, set up a bowl of ice and water. In a medium saucepan, cover the eggs with cold water. Bring to a boil over medium heat, cover, remove from the heat, and let the eggs stand in the hot water for 12 minutes. Transfer the eggs to the ice water and let them chill for 10 minutes. Peel the eggs and cut them into 1-inch chunks.
3. In a medium bowl, stir together the mayonnaise, mustard, vinegar, garlic powder, ¼ teaspoon salt, and the pepper until well combined. In a large bowl, combine the potatoes, eggs, celery, and green onions. Pour over the dressing and mix well. Refrigerate until chilled, about 2 hours.
4. Sprinkle with the paprika and serve.
5. Store in an airtight container in the refrigerator for up to 5 days.
Makes 10 servings
TIP: This potato salad is a great gathering option and works as a nice side with Brisket Sliders.