Garden Potato Salad

Yield: 6-8

Author: Jessica Milnes

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Garden Potato Salad

Prep time: 20 MinCook time: 15 MinChill Time: 1 HourTotal time: 1 H & 35 M

Fresh potatoes coming out of the garden do not need much to turn them into something really good. This is my simple, classic potato salad with tender potatoes, hard boiled eggs, celery, onion, and a creamy dressing with just enough tang. It is one of those summer sides that belongs on the table next to just about anything.

Ingredients

• 2 pounds red potatoes or Yukon Gold potatoes, cut into bite sized pieces
• 3 hard boiled eggs, chopped
• 1/2 cup finely diced celery
• 1/4 cup finely diced red onion
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt, plus more for cooking the potatoes
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• Fresh chives or parsley, optional

Instructions

1. Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil.
2. Cook for 12 to 15 minutes, or until the potatoes are fork tender but still hold their shape. Drain and allow them to cool.
3. Add the cooled potatoes, chopped eggs, celery, and red onion to a large bowl.
4. In a separate bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, pepper, and paprika.
5. Pour the dressing over the potato mixture and gently fold everything together without breaking up the potatoes too much.
6. Cover and refrigerate for at least 1 hour before serving.
7. Sprinkle with a little additional paprika and fresh chives or parsley if desired.

Notes

Potato salad is just one of those classic summer foods. When I can walk out to the garden, dig up the potatoes, and turn them into something we can have with dinner that same day, it does not get much better than that.