Ingredients
Units
Scale
- 1 1/2 pounds Yukon gold potatoes
- 3/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 tablespoon yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium stalks celery, diced, ~1 cup
- 1 red onion, chopped, 1/2 cup
- 4 hard-boiled eggs, chopped
- Paprika and sliced scallions or chives for garnish
Instructions
- Cook your potatoes – Add your potatoes to cold water. Cover and heat to boiling. Reduce the heat and cook over medium heat until they’re easily pierced with a fork. My potatoes are a tad smaller and I’ll keep a watch on them to not over cook. Drain and set aside until they’re cool enough to handle.
- Boil your eggs – Follow my method for how to cook perfectly cooked hard-boiled egg on the stove. Or if you have an Instant Pot you can follow the 5-5-5 method. Cook on high pressure for 5 minutes, release steam for 5 minutes, and then place in a cold water bath for 5 minutes. Once cooled, chop the eggs into smaller pieces and add to the potatoes.
- Chop – your celery and onion and set aside. Remember to place the onion in some cold water to help offset the harshness (and then drain after 10 minutes). Add both to the potato mixture.
- Whisk together the mayonnaise, mustard, vinegar, salt, and pepper. Fold into the potato mixture and season with any additional pepper and/or salt. Some recipes call for WAY more mayonnaise then I used (for the amount of potatoes). Use less at first and then you can more at your discretion, however, I found 3/4 cup was plenty creamy (with the Yukon variety). Sprinkle with paprika and chives (or sliced scallions) for garnish.
- Refrigerate and let the flavors marry. Even though this is the last step, know this might be the most important. Plan to make ahead and save time the day of your get together!
- Prep Time: 10
- Cook Time: 15
- Category: Sides