The creamy mayo and mustard dressing and customizable ingredients make this potato and egg salad a crowd-pleaser.
Cook the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Put the potatoes in a saucepan and cover with water. Bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and cook for 12 to 15 minutes or until fork tender but still firm. Drain and let them cool with the lid ajar.
Assemble the Salad: Combine the cooled potatoes with the chopped eggs, onion, and celery. Add 3/4 cup of mayonnaise, mustard, and pepper and gently toss to combine, adding more mayonnaise if needed. Taste and adjust the seasonings with salt and pepper as needed.
Serve: Garnish the salad with parsley and/or paprika if desired. Enjoy!
Find it online: https://classic-recipes.com/potato-and-egg-salad-recipe/