Old-Fashioned Potato Salad
Yield: 8 Servings
6 medium (2 pounds) potatoes, cut into bite-size chunks
1-1/2 cups mayo
1 tbsp. white vinegar
1 tbsp. yellow mustard
1 tsp. salt
1/4 tsp. pepper
2 medium (1 cup) stalks celery, chopped
1 medium (1/2 cup) onion, chopped
4 hard-cooked eggs, chopped
Place potatoes in a large pan and cover with water. Bring water to a boil and cook about 10 minutes or until tender. Drain.
Meanwhile, mix mayo, vinegar, mustard, salt and pepper in a large plastic bowl. Add potatoes, celery and onion; toss gently. Stir in eggs. Cover and refrigerate at least 4 hours.
Hope you enjoy!
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