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Creamy Potato Salad

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
20 servings
Salad U.S.
Creamy Potato Salad
Ingredients
  • 5 pounds red potatoes, chopped
  • 3 cups mayonnaise
  • 2 cups finely chopped pickles
  • 5 large hard-cooked eggs, chopped
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 3 tablespoons prepared mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon ground black pepper
Instructions
1
Combine diced potatoes and salted water in a substantial container, making sure they are completely submerged. Place the pot over high heat and bring the water to a rolling boil. Once boiling, decrease the heat to a moderate level and let simmer until the potatoes are soft and tender, approximately 10 minutes. Remove from heat and drain the water.
2
Strain the potatoes to remove excess moisture, then transfer them back into the empty container to air dry and cool down.
3
In a large mixing bowl, merge mayonnaise, finely chopped pickles, cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a harmonious blend. Combine the ingredients until they are well incorporated.
4
Gradually fold in the cooled potatoes into the bowl mixture, ensuring a uniform distribution of flavors and textures.
5
For optimal taste, refrigerate the potato salad for at least a few hours or overnight before serving.