Go Back
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
Ingredients
  • 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
Instructions
  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.