Simple Potato Salad
Loaded with hard boiled eggs, pickles, and a touch of vinegar, Matty Matheson gives us his favorite recipe for this easy side.
Photo by Heami Lee
Prep: 10 minutes
Total: 1 hour
5 Yukon gold potatoes (about 3 pounds|1.5 kg)
kosher salt and freshly ground black pepper, to taste
1/2 cup|125 grams mayonnaise
1/4 cup|45 grams bread and butter pickles, finely diced
2 tablespoons apple cider vinegar
2 tablespoons whole grain mustard
5 scallions, thinly sliced
3 hard boiled eggs, finely chopped
1 rib celery, finely diced
1 teaspoon paprika
1. Cover potatoes with water and season generously with salt. Bring to a boil and cook until soft, about 45 minutes. Drain, then cool slightly and peel. Cool completely, then transfer to a bowl and, using your hands, crumble into large chunks.
2. Add the remaining ingredients and season with salt and pepper. Sprinkle with paprika to serve.
This article originally appeared on Munchies US.