Ingredients
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1 ½ to 2 pounds red potatoes
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3 to 4 hard boiled eggs
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½ cup celery, chopped
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½ cup onion, finely chopped
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⅔ cup mayonnaise
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1 tablespoon milk
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1 tablespoon yellow mustard
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1 teaspoon sugar
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1 teaspoon salt
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½ teaspoon black pepper
Instructions
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Place red potatoes in a large pot and cover with cold water (about 2 inches above potatoes). Bring to a boil.
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Boil for approximately 15 minutes, or until potatoes are fork tender.
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Drain and run under cold water. Peel the skins if desired. Let the potatoes cool completely.
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In a small bowl, mix mayonnaise, milk, yellow mustard, sugar, salt, and pepper. Taste and adjust seasoning as needed.
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In a large mixing bowl, combine cooled potatoes, chopped hard boiled eggs, celery, and onion.
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Pour the dressing over and mix gently until everything is evenly coated.
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Cover and refrigerate for at least one hour before serving. Adjust seasoning if needed before serving.
Notes
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You can peel or leave the skins on the potatoes depending on texture preference.
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Chill time enhances the flavor—don’t skip it.
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For extra crunch, add chopped dill pickles or green bell pepper.
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Store leftovers in an airtight container for up to 4 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes