creamy potato salad
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 4 lbs. small red skinned potatoes, quartered
  • 4 hard boiled eggs, finely diced
  • 1 red onion, finely diced
  • 5-6 stalks celery, finely diced
  • 2 cups mayonnaise, plus more to taste
  • 4 Tbsp. apple cider vinegar
  • 2 tsp. Mrs. Dash Garlic Herb seasoning
  • ½ package Hidden Valley Buttermilk Recipe Salad Dressing & Seasoning Mix
  • 3 tsp. dry mustard, or to taste
  • 2-3 Tbsp. French's yellow mustard
  • Salt and pepper, to taste
Instructions
  1. Bring a large pot of water to a boil, then add red skinned potatoes. Cook until slightly tender, about 10-15 minutes. Once done, strain potatoes and transfer to a large bowl. Place bowl in refrigerator for 20-30 minutes to chill potatoes, or bring to room temp.
  2. While the potatoes are cooking, in a medium bowl, whisk together mayonnaise, apple cider vinegar, Mrs. Dash, Hidden Valley seasoning, dry mustard and yellow mustard. Season with salt and pepper.
  3. If chilling potatoes, remove from fridge. If some of the potato wedges are too large, cut into smaller pieces. Add diced hard boiled eggs, red onion and celery to the bowl with potatoes.
  4. Add half of the dressing to the bowl and cover all potatoes. Add additional dressing as needed.
  5. Season with additional salt and pepper, if necessary.
  6. Chill potato salad until ready to serve.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2017/07/07/wingin-creamy-potato-salad/