Farmhouse Potato Salad
Cold potatoes, hard-boiled eggs and green onion in a mustard-sharpened dressing.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large pot
- •Big mixing bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14 g
- carbs
- 28 g
- protein
- 6 g
- calories
- 260
Instructions
- 1
Boil the potatoes whole until a knife slides in easily, then drain and cool until just warm.
- 2
Peel and cube them, and sprinkle the vinegar over while they are still warm so it soaks in.
- 3
Chop four of the eggs and fold them in with the onion, celery and pickles.
- 4
Stir the mayonnaise, mustard and salt together and fold it through gently.
- 5
Slice the last egg over the top and dust with paprika.
- 6
Chill at least 4 hours before serving.
Chef's tips
Dressing warm potatoes with vinegar first is the step that keeps the salad from tasting bland.
Ingredient substitutions
- mayonnaise → half mayonnaise, half sour cream
Storage
3 days refrigerated; do not leave out in summer heat.
Common mistakes to avoid
- •Overboiling until the potatoes break up
- •Dressing them fridge-cold
Serving suggestions
Cooked Farmhouse Potato Salad?
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