Easy Potato Salad

Potato Salad:

• 8 medium Yukon gold potatoes, about 3.75 lbs. total
  
• 2 Tablespoons distilled white vinegar
  
• 2 celery sticks, diced
  
• ¼ cup yellow onion, finely diced
  
• 5 hard-boiled eggs, see notes
  
• Salt/pepper, to taste
  

Potato Salad Dressing:

• ½ cup mayonnaise
  
• 2 Tablespoons yellow mustard
  
• 1.5 Tablespoons sweet relish
  
• ½ teaspoon garlic salt
  

To garnish:

• ½ teaspoon dried dill weed
  
• 1/4  teaspoon paprika
  
• 3 green onions, diced
  

Instructions

• Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leave the skin on. Add them to the pot, and stir in a teaspoon of salt.
  
• Bring the water to a gentle boil and cook until fork tender, 20-25 minutes.
  
• While the water boils, combine the onions, celery, mayo, mustard, relish, and garlic salt in a small bowl. Set aside in the fridge.
  
• Drain the potatoes. Once cool enough to handle, dice them into cubes. You can leave the skin on if desired, I leave the skin of some and remove it from others.
  
• Drizzle with white vinegar while they're still warm and gently stir to combine. Let them cool.
  
• Toss with mayo mixture until combined. Add diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
  
• Transfer to a clean serving bowl. Garnish with dill weed, paprika, and green onions.
  
• Refrigerate for a minimum of 4 hours, covered.
  

Notes

• Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
  
• Gradually bring them to a boil.
  
• Once the boil is reached, cover the pot and remove them from the heat.
  
• Let them sit for 12 minutes.
  

Nutrition