Classic Potato Salad
Iowa Girl Eats
Mom's Classic Potato Salad is an old family favorite. Creamy, and just right!
- 1 medium-sized potatoes (about 4-5 potatoes - make sure all are same size)
- 4 large eggs
- ½ - 3/4 cup light mayonnaise
- dash salt
- ¼ cup canola or vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- scant 1/2 teaspoon dry mustard
- ¼ teaspoon salt
- dash of paprika
- Place potatoes in a very large pot of cold water then bring to a boil. Boil for 20-30 minutes or until a knife can be easily inserted into the centers. Meanwhile, place eggs in a saucepan then cover with cold water 1" above the tops. Bring to a boil, place a lid on top, and then remove from heat and let sit for 12 minutes. Drain then plunge into ice water or run under cold water for a few minutes. Peel eggs then chop and place into the refrigerator. Mix dressing ingredients together in a small bowl then set aside. When potatoes are tender, remove to a colander with tongs. When cool enough to handle, but still warm, use a paring knife to help peel potatoes then chop into large pieces and place in a large bowl. Drizzle 3/4 of the dressing over the warm potatoes then toss to combine. Cover then refrigerate for at least 1 hour, or up to overnight. When ready to serve, add remaining dressing, 1/2 cup mayonnaise, chopped hard boiled eggs, and salt to potatoes then mix to combine, adding more mayonnaise to reach desired consistency.
View the recipe instructions at Iowa Girl Eats