Classic Potato Salad
Classic Potato Salad
Directions
- In a large pot, cover 2 pounds quartered Yukon gold potatoes with water, and add 1 tablespoon kosher salt. Bring to a boil, and continue boiling for about 10 minutes, or until the potatoes are fork tender. Remove loose skins if desired. Drain potatoes. (If you have some bigger pieces, you can cut them down to bite size now.)
- Meanwhile, roughly chop 3 peeled hard-boiled eggs. Combine eggs, 1 cup Duke’s Mayonnaise, 2 tablespoons Duke’s Spicy Ground Mustard, 1 tablespoon apple cider vinegar, 1/2 teaspoon celery salt, 1 teaspoon kosher salt, 1/2 teaspoon cracked black pepper, 1/2 cup chopped fresh chives, 1/2 cup chopped kosher dill pickles, 1/2 diced small red onion, and 3 stalks finely diced celery. Stir to combine and then fold in the potatoes. Taste and adjust seasoning as needed. Chill for up to an hour or overnight and serve.
Ingredients
- 2 lbs. potato(es), Yukon Gold, quartered
- 1 tbso. plus 1 tsp. Kosher salt, divided
- 3 egg(s), hard-boiled, peeled
- 1 cup Duke’s® Mayonnaise
- 2 tbsp. Duke's® Spicy Ground Mustard
- 1 tbsp. vinegar, apple cider
- 1/2 tsp. celery salt
- 1/2 tsp. black pepper, cracked
- 1/4 cup chives, fresh, finely chopped
- 1/2 cup pickle(s), Kosher dill, chopped (or use prepared dill pickle relish)
- 1/2 small red onion, finely diced
- 3 stalks celery, finely diced