Creamy Potato Salad
Classic creamy potato salad with eggs, celery, mayo, and mustard, perfect for picnics, BBQs, or make-ahead sides.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 large eggs, hard-boiled and chopped
- 3/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 stalks celery, finely diced
- Salt and pepper, to taste
Instructions
- Boil potatoes in salted water until fork-tender, about 10-12 minutes. Drain and cool slightly.
- In a large bowl, combine the mayo, mustard, celery, salt, and pepper.
- Add the potatoes and chopped eggs to the bowl. Gently fold everything together until coated.
- Chill for at least 1 hour before serving.