Potato Salad

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 6 medium red potatoes
• 6 large eggs
• 2 stalks celery
• 1/2 medium green pepper
• 1/2 large red onion
• 1 small dill pickle
• 2/3 cup mayonnaise
• 1 tablespoon apple cider vinegar
• 2 teaspoons yellow mustard
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 boil potatoes whole with skins on for 20 - 30 minutes in a large pot until potatoes are fork tender.
• 2 set potatoes aside to cool.
• 3 while the potatoes are cooling, carefully put eggs in the same pot of hot water and boil them until hard boiled (about 10 minutes).
• 4 take eggs out of hot water and put in ice water to cool - this is an important step to loosen the shells and get a nice yellow color on the yolks.
• 5 when eggs are cool, remove shells from eggs.
• 6 when potatoes are cool, using a butter knife, scape off the skins of the red potatoes.
• 7 cover the eggs and the potatoes and place them in the refrigerator. (note: it's important that the potatoes and eggs are completely chilled before continuing - i frequently prepare the potatoes and eggs the day before).
• 8 in a large bowl, combine mayonnaise, vinegar, mustard, salt and pepper and blend well.
• 9 chop up onion, pepper, celery, (pickle -finely chopped) and put these with the mayonnaise mixture; stir well.
• 10 cube the potatoes and coarsely chop the eggs and toss with the rest of the mayonnaise mixture.
• 11 put potato salad in the refrigerator for at least an hour for the mixture to chill further and the flavors to combine.