Nothing-sweet russet and egg potato salad
Adapted from CHAT-0300's measured three-pound, six-egg ingredient excerpt; complete method and measured seasoning are newly supplied.
- YIELD
- 8–10 side servings
- PREP / WAIT
- 25 minutes, plus 1 hour chilling
- COOK
- 20–25 minutes for potatoes and eggs
Ingredients
- 3 lb russet potatoes, peeled and cut into 3/4-inch chunks
- 6 large eggs
- 1 cup mayonnaise
- 2 tbsp yellow mustard, plus 1 tbsp if desired
- 1/2 cup finely diced onion
- 2 celery stalks, finely diced (about 3/4 cup)
- 1/3 cup diced dill pickles
- 2 tsp fine salt for potato water
- 1/2 tsp fine salt for dressing, then adjust
- 1/2 tsp black pepper
- 1/4 tsp paprika for topping
Method
- Put eggs in one layer in a saucepan and cover by 1 inch with cold water. Bring to a boil, cover, turn off heat and stand 12 minutes. Check for firm whites and yolks; cool in ice water 10 minutes, peel and chop.
- Cover potatoes by 1 inch with cold water and add the 2 tsp salt. Bring to a simmer; cook 10–15 minutes until just knife-tender. Drain well without mashing.
- Spread potatoes in a shallow dish and refrigerate promptly until cool. Mix mayonnaise, 2 tbsp yellow mustard, onion, celery, dill pickles, pepper and dressing salt.
- Fold in potatoes and eggs. Chill at least 1 hour. Taste and add the extra tablespoon mustard if a sharper flavor is wanted. Sprinkle with paprika.
Notes & storage
- Matches the explicit russet, boiled-egg, yellow-mustard and no-sweet preference; do not substitute sweet relish.
- Refrigerate at 40°F or below; use within 3–4 days. Limit serving time out to 2 hours, or 1 hour above 90°F.