Aunt Penny's Potato Salad

Aunt Penny's Potato Salad is essentially a classic mustard potato salad with onion, hard boiled eggs and celery. It's simple, delicious and I've been loving this recipe since I was 15 years old. It's perfect served with burgers, hotdogs or ribs. Your barbecue isn't complete without it.

Course Salads, Side Dishes

Cuisine American

Keyword barbecue, potato, potato salad, side dish

Prep Time 30

Cook Time 45

Additional Time 30

Total Time 1 45

Servings servings

Calories 311

Author Laurie McNamara

Ingredients

1½ cups mayonnaise homemade or store bought, or more to taste
2 tablespoons yellow mustard
1½ teaspoons kosher salt more or less to taste
3/4 teaspoons freshly ground black pepper more or less to taste
5 pounds russet potatoes peeled and cut into large bitesize chunks
6 hard boiled eggs peeled and coarsely chopped
3 ribs celery sliced (about heaping 1/2 cup)
1 cup chopped yellow onion
1/2 cup chopped green pepper optional

US Customary - Metric

Instructions

In a small bowl combine the mayo, mustard, salt and pepper. Refrigerate until ready to use.
Meanwhile, in a large pot add the potatoes and fill the pot with water, covering the potatoes by an inch or two.
Cover, bring to a boil and cook until the potatoes are fork tender. Strain and cool to room temperature.
Place the (cooled) cooked potatoes into a large bowl. Add in the celery, onions, green peppers (if using) and chopped hard boiled eggs.
Pour in the dressing and toss to combine.
Taste and adjust the seasoning if needed before covering and refrigerating until you're ready to serve.

Nutrition