At a family reunion earlier this summer we discussed different variations of potato salad. While I enjoy a chunky larger cut potato salad there are people in my family that prefer a creamier version with hard boiled eggs. Some of you might think of this as grocery or picnic style potato salad, I call it Midwestern Style Creamy Potato Salad, since the Midwest is where I grew up enjoying it and family parties.
Serves Approximately 6-8
2 Pounds Peeled Yukon Gold/Gold/Yellow Potatoes Uniform in Size and Shape
6 oz Yellow Onion Small Dice (by weight)
5 oz Celery Small Dice (by weight)
4 Hard Boiled Eggs Peeled & Small Dice
1 Cup Mayonnaise
1 Teaspoon Dried Mustard
Salt & White Pepper to Taste
Peel the potatoes. Cut the potatoes in half and then cut 1/4 inch thick slices, cover with cold water in a large pot. Bring to a boil, reduce to a simmer, and cook uncovered until the potatoes are cooked and very tender. When the potatoes are cooked, cool in a colander with cold running water and ice.
While the potatoes are cooking, finely dice the yellow onions and celery. Peel the hard boiled egg and chop finely. In a large bowl combine with the mayonnaise and mustard powder. Once the dressing is made, gently combine it with the cooled potatoes, onion, celery and hard boiled eggs. Mix gently because the potatoes and eggs are tender and crumbling slightly. Salt and white pepper to taste and refrigerate.