A homemade potato salad that will remind you of your childhood. Super creamy, tangy, and easy to make. It has that "Islay's" taste from days gone by.Difficulty: Beginner
Cuisine American
Keyword Salads, Sides
Method No Bake, Stove Top
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Frige time 1 hourhour
Total Time 1 hourhour35 minutesminutes
Servings 6
Calories 370kcal
Equipment
Large Pot
Large Mixing Bowl
Medium Mixing Bowl
INGREDIENTS
1 ½lbs.Red Potatoes - cubed & peeled (see Note)
3Eggs - hard boiled
½cupCelery - chopped
½cupOnion - finely chopped
⅔cupMayonaise
1Tbsp.Milk
1Tbsp.Yellow Mustard
1tsp.Sugar
1tsp.Salt
½tsp.Black Pepper
INSTRUCTIONS
Place peeled and cubed potatoes in a large pot, cover with 2 inches of cold water, and bring to a boil for approx. 15 minutes or until fork tender.
Drain and rinse with cold water. Let the potatoes cool before mixing with the dressing.
In a small bowl mix together the mayo, milk, mustard, sugar, salt and pepper. Taste and adjust to taste.
In a large bowl add potatoes, chopped hard boiled eggs, celery and onion. Add dressing and mix until evenly coated.
Cover and place in the fridge for at least an hour or until ready to serve.