Basic Potato and Egg Salad

This classic potato salad combines tender potatoes and chopped hard-boiled eggs with a creamy, tangy mustard dressing. Serve it chilled with sandwiches, grilled foods, cookout meals, or other easy side dishes.

Approx. Prep Time: 20 minutes
Approx. Cook Time: 15-20 minutes
Chill Time: Several hours
Approx. Yield: 6 servings

Ingredients

• 4 medium potatoes
• 2 hard-boiled eggs, chopped
• Chopped onion, optional
• Chopped celery, optional

Dressing

• 1 cup mayonnaise, Miracle Whip, or a combination of both
• 2 tablespoons vinegar
• 2 tablespoons mustard
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• Paprika for garnish, optional

Directions

1. Wash the potatoes and peel them if desired.
2. Cut the potatoes into evenly sized pieces and cook them in simmering water until fork-tender but still firm enough to hold their shape.
3. Drain the potatoes thoroughly and allow them to cool slightly.
4. Place the cooked potatoes and chopped hard-boiled eggs in a large serving bowl.
5. Add chopped onion or celery if desired.
6. In a separate bowl, whisk together the mayonnaise, vinegar, mustard, salt, sugar, and pepper.
7. Pour the dressing over the potato mixture and stir gently until everything is evenly coated.
8. Cover and refrigerate for several hours before serving.
9. Sprinkle the top with paprika, if desired.