Granny potato and egg salad

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Americans love their potato salad. They have recipes that are passed down from generation to generation and you can find it in almost in every deli there is.

A word before

It is recommended to use Yukon potatoes the ones with thin yellow skin. Those with a red skin will also work.

Want to add some variety? You can add slices of red onion, diced pickles, and even capers.

Also, You can replace half of the mayonnaise with sour cream.

Granny potato and egg salad

Ingredients

• 1 kilo and 300 grams, about 5 medium Yukon potatoes of equal size

• 3 eggs

• 3 tablespoons vinegar

• 2 stalks of chopped celery

• 2 green onions, cut into small slices

• 3/4 - 1 cup mayonnaise

• 1 tablespoon mustard

• 3/4 teaspoon salt

• 1 and a half teaspoons of celery seeds

• 1/2 teaspoon ground black pepper

How to prepare

1. Fill a large pot with cold water. Add the potatoes and over medium heat, bring the water to a gentle simmer. Cook the potatoes for 20-25 minutes or until they are tender and you can easily slide a knife through the potato. After 20 minutes, add the eggs and let them cook in the water for 10-15 minutes. Remove the pot from the heat and strain the water. Let the potatoes cool slightly and peel them. Cut the warm potatoes into medium cubes (about 1.5 cm) and transfer to a large bowl. Add the vinegar and gently mix the potato cubes. Add the celery and green onions and mix gently. Peel the eggs and cut into small cubes. Transfer to a bowl.

2. In a small bowl, combine mayonnaise, mustard, and seasonings. Mix well. Add the dressing to the large bowl and gently mix all ingredients together.