My favorite potato salad with hard boiled eggs. Just a few simple ingredients to make a mouth-watering side dish for your summertime barbecue.
PA Dutch Potato Salad
Rated 5.0 stars by 1 users
Category
Salad
Cuisine
PA Dutch
Servings
4-6
Prep Time
30 minutes
Cook Time
25 minutes
Ingredients
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3-5 lbs. gold potatoes (Yukon or Red potatoes)
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6 hard boiled eggs, chopped
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1 ¼ - 1 ½ cups mayonnaise
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1 teaspoon apple cider vinegar
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1 stalk celery, chopped
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Salt to taste
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1 green onion, chopped to sprinkle on top
Directions
Peel potatoes and cut each potato into eight pieces. Fill a pot with water to cover potatoes and boil for about 20 minutes. Potatoes should be fork tender but still firm. Drain potatoes and add to a large bowl.
For eggs - Fill a pan with water, add eggs and bring to a boil. Turn off stove and cover potatoes for 10 minutes). Remove potatoes from water and put into an ice bath. Cool eggs and peel. Chop into small pieces.
Chop celery and green onion into small pieces.
To make the dressing - mix mayonnaise, vinegar and salt into a bowl until combined.
In the bowl with warm (not hot) potatoes, add the chopped egg, celery and salt. Pour dressing over potato mixture and stir gently to combine.
Cover and place salad in the refrigerator. When ready to serve, check to see if your salad needs more mayonnaise and add 1 tablespoon at a time. Sprinkle with green onion to serve.
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