Chef D’s Potato Salad
• 2 bags of Baby Potatoes
• 1 Sweet onion
• 1 head of Celery
• 3 cups Hellman’s mayonnaise
• 1 cup Spicy brown or Dijon mustard
• 6 Hard-boiled eggs
• 1 tsp Kosher salt
• 1 tsp Paprika
• 1 tsp Coarse black pepper
Directions
-
- Wash and cut the baby potatoes into quarters.
- Place the quartered potatoes in a large pot and cover them fully in water, boiling until fork tender, about 15 minutes. Once ready, drain the potatoes and set them aside.
- In a separate pot add 6 eggs, cover with water, and boil for 12 minutes. Remove from the heat and let chill.
- Wash the celery and slice into thin pieces, starting from the leaf end (make sure to remove those) slice about 3/4 of the entire head and then set aside.
- Dice your entire sweet onion and set aside.
- Take the now cool eggs, peel, rinse, and chop the eggs, and set aside.
- In a large mixing bowl add the potatoes, chopped egg, sliced celery, diced onion, mayonnaise, mustard, paprika, salt, and pepper, and gently fold together until all the ingredients are well incorporated.
- Chill for at least 2 hours in the refrigerator before serving.
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