Carol's Potato Salad
Servings: 10
Ingredients
- 4-5 lbs Russet potatoes
- 1 small yellow onion peeled and minced
- 4-5 stalks celery diced small
- 2-3 spears dill pickle diced small
- 1 cup Mayonnaise Hellman's preferred
- ¼ cup Yellow Mustard French's
- ½ tbsp Lawrey's Seasoned Salt plus more for garnish
- ½ tsp celery seed
Instructions
- Put the whole potatoes, unpeeled into a large pot of salted water and bring to a boil. Cook until fork tender, about 30 mins. Do not let the skins split
- Mix the mayonnaise, mustard, chopped onion, chopped celery, chopped dill pickle, Lawrey's, and celery seed in a large bowl. Set aside in the fridge until the potatoes are cooked through.
- When the potatoes are fork tender, remove them from from the pot and begin peeling them. If they're cooked well, the skins will just slip off and you can peel them by hand.
- Roughly chop the potatoes into bite sized pieces. Don't be precious about the shape, just make them bite sized.
- Mix the still hot potatoes into the cold dressing. I find it easiest to mix with my hand (washed and/or gloved, of course). Don't overmix.
- Chill the potato salad for a minimum of 4 hours but better overnight to let the flavors blend.
Make the dressing while the potatoes are boiling
A small paring knife can loosen any stuck skin or cut out small brown spots or eyes.