Old Fashioned Potato Salad

1. 1

   Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes.

2. 2

   Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl.

3. 3

   Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes and grated eggs to bowl, and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill.

4. 4

   Note: To reduce cooking time, use 4 extra-large baking potatoes (about 1 pound each), peeled and cut into 1-inch cubes. Proceed as directed, reducing cooking time to 20 minutes or until tender. Drain and cool 10 minutes. Increase mayonnaise to 1 1/2 cups, and proceed as directed.

5. 5

   Red Potato Salad: Substitute 4 pounds red potatoes (8 large) for baking potatoes.

6. 6

   Potato Salad with Sweet Pickles: Add 1/3 cup sweet salad cube pickles to potato mixture.

7. 7

   Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

8. 8

   Light Potato Salad: Substitute 1 cup low-fat mayonnaise.

* Per serving · 4 servings · Values may vary.

No additional tips available.