RecipeCastle

The Classic Potato Salad I Make for Every Family Picnic

The Classic Potato Salad I Make for Every Family Picnic
Prep
10 min
Cook
25 min
Total
35 min
Serves
10
Calories
298 kcal
Carbs
25.00 g

Ingredients

  • 3 poundsYukon Gold Potatoes
  • 4 largehard boiled eggs
  • 1 cupmayonnaise
  • 1/4 cupbuttermilk
  • 2 Tablespoonsyellow mustard ((or half dijon))
  • —salt and pepper
  • 2 ribscelery ((chopped))
  • 1/4 cupred onion ((chopped))

Instructions

  1. 1

    Place the whole, unpeeled potatoes in a large pot of water. Bring to a boil, then lower the heat and simmer for 10-15 minutes, until fork tender. Drain and cover to steam for 5-10 minutes. Peel if desired and cut into 1/2 inch chunks.

  2. 2

    Separate egg yolks from the whites, mash yolks, and stir in mayonnaise, buttermilk, mustard, splash of pickle juice, salt and pepper to taste.

  3. 3

    Pour dressing over warm potatoes. Chop egg whites, add to potatoes along with celery, onion, and pickles. Stir well, cover and refrigerate for a few hours to blend flavors.