Creamy, Tangy Potato Salad

Back to recipe

Ingredients

  • 4 pounds diced cooked potatoes (7 or 8 medium size)
  • 6 hard cooked eggs, chop 4 for the salad, reserve 2 to slice and use as garnish
  • 3/4 cup chopped celery
  • 1/2 cup shredded carrot
  • 1/4 cup thinly sliced green onions
  • 1 1/4 cup mayonnaise (regular or light)
  • 1/4 cup vinegar
  • 1 tablespoon prepared mustard
  • 1 tablespoon salt
  • 1/2 teaspoon paprika
  • A pinch of black pepper

Directions

  1. Put diced cooked potatoes, chopped eggs, celery, carrot and onions in a large bowl.
  2. In a separate bowl, whisk together the mayonnaise, vinegar, mustard, salt and paprika until smooth.
  3. Pour over the potato mixture and mix. 
  4. Garnish with the sliced eggs and sprinkle with additional paprika.
  5. Chill before serving.

https://www.cutco.com/learn/a-potato-salad-recipe-youll-keep-forever