This recipe comes from my great grandma “Mom.” The key to this recipe is to salt it properly. While the salad is cooling in the fridge, the potatoes will absorb some of the salt so be sure and check the seasonings before you serve it.
Serves 10-12 as a side.
- 6-8 medium to large size russet potatoes, peeled and chopped
- 4-6 hard boiled eggs, chopped
- 4-6 celery stalks
- 1 small red onion
- yellow mustard
- plenty of salt and pepper
Peel and chop the potatoes into large pieces (one more chop than quartered potatoes.) Place the potatoes in a pot and cover with cold water. Cover and bring to a boil. Thoroughly salt the water and then simmer until the potatoes are fork tender.
While the potatoes are simmering, place the raw eggs in another pot and cover with water. Bring to a boil, salt the water, and then simmer for 15 minutes. Drain the eggs from the water and immediately place in bowl with ice water. Set aside.
Dice up the celery and the red onion.
Once the eggs have cooled, remove the shells and chop.
When the potatoes are cooked through, drain from the water and place in your serving bowl to cool. Once they have stopped steaming and are cool enough to handle with your bare hands, add about a tablespoon each of salt and pepper and mix with a large spoon. Then fold in the celery, onion and eggs. Once combined, add about 1 cup of mayo and 1/4 cup of yellow mustard. You want enough to coat well but not make it too wet, the color should be a pale yellow. Use your best judgement.
Once all mixed together, check the seasonings. At this point the salad should taste a little too salty. Not so much that you can’t eat it, just salty. Place the bowl in the refrigerator for at least 2 hours (you can make this up to 2 days ahead.) The starch of the potatoes will absorb the salt while it’s cooling so when you’re ready to serve, check the seasoning once more to make sure it doesn’t need more salt. Cover the top with dashes of paprika and serve.