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.
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
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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)
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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.
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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.