Home Run Potato Salad

This Home Run Potato Salad is so simple and so good! With It's buttery yukon gold potatoes, crisp celery, scallions and chopped eggs tossed together in a creamy garlicky mayonnaise dressing, it will be a "home run" at your next gathering.

Author: angela@eatlivehappy
  • 1 1/2 pounds yukon gold potatoes
  • 3/4 cup finely chopped celery
  • 1/2 cup finely minced scallions white and green parts
  • 3 hard cooked eggs finely chopped
  • 1 cup good quality mayonnaise Best foods or Hellman's
  • 1 teaspoon dijon mustard
  • 1 teaspoon granulated garlic or 1 large clove of fresh minced garlic Not garlic salt or garlic powder
  • 1 teaspoon kosher salt
  • fresh ground black pepper to taste
  1. Wash potatoes well and cut into uniform sized pieces. Steam potatoes until soft and then lay out on a sheet pan and cool in fridge or freezer. ( I like to steam the potatoes rather than boil because they don't soak up the water and become soggy)
  2. To cook eggs perfectly, place in a pan of cold water. Bring to a boil. Cover and turn off heat. Let sit covered 10 minutes. Rinse under cold water until cooled. Peel and chop fine.
  3. Place chopped egg, celery and scallion in a large bowl. Add cooled potatoes. In another bowl whisk together mayonnaise, dijon, garlic, salt and pepper. Add to potato mixture and stir to thoroughly combine. Adjust seasonings if needed.