Mom's Classic Potato Salad

• Vegetarian

• Produce

  • 2 Celery stalks
  • 1/4 Yellow onion
  • 6 Yukons or 3 large russet potatoes, medium size

• Refrigerated

  • 4 Eggs, hard

• Condiments

  • 1 cup Mayonnaise
  • 1/4 cup Sweet pickles

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1 tsp Bon appetit seasoning
  • 1/4 tsp Paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 3 tbsp Red or white vinegar

Found on lifemadesimplebakes.com

Description

Ingredients

• 6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total), cut into large chunks
• 3 tbsp. red or white vinegar
• 2 celery stalks, diced
• ¼ yellow onion, finely diced
• 4-5 hard boiled eggs, peeled and chopped
• ¼ c. sweet pickles, finely diced (optional)
• 1-1½ c. mayonnaise (depending on how creamy you like it)
• 1 tsp. bon appetit seasoning
• 1 tsp. salt
• ½ tsp. ground black pepper
• ¼ tsp. paprika

Directions

• Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½ chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
• Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill, for about 1 hour.