CLASSIC POTATO SALAD

It’s summer so we are in the height of potato salad season. Oh you don’t call summer that? Well think about it, potato salad is on the the menu of just about every summer party, bbq or cookout. While I love potato salad (a good potato salad) I just say that I’m always hesitant when approaching it. Why? Because there are so many bad, mustardy, pungent, store bought or watery potatoes salads out there and detest them all. The perfect potato salad in my opinion has a hint of garlic and creamy; no undercooked potatoes allowed! This is my recipe for potato salad, it’s pretty standard but very good. I hope this makes your next cookout!  How do you like your potato salad?

Classic Potato Salad
2 lbs white potatoes
2 hard boiled eggs
1 ½ cup Mayo
½ tsp yellow mustard
1 tsp finely crushed garlic
½ tsp celery salt
½ tsp black pepper
Salt to taste (I used about ¼ tsp)
Paprika to garnish
Peel and cube potatoes, about ½ inch cube then place in large pot with cold water. Over high heat, bring to a boil and cook until fork tender. Strain then place into a bowl and add garlic then stir gently. Let potato cool for about 15 minutes before adding the mayo mixture.
In a small bowl add mayo, mustard, celery salt and black pepper and stir to combine. Peel and finely chop boiled eggs. Add chopped eggs and mayo mixture to cooled potato and stir to coat; add (regular salt, not celery) salt as needed. Sprinkle paprika over top, cover and refrigerate for at least 2 hours before serving.