Delicious combination of potatoes, hard boiled eggs, onions, celery, sweet pickles, mayo, mustard, and seasoning.
Course Side Dish
Keyword barbecue side dish, Potato Salad
Prep Time 20minutes
Cook Time 30minutes
Cool to room temperature 1hour30minutes
Total Time 2hours20minutes
1/4cupGrey Poupon Dijon mustard
2tbspwhite wine vinegar
fresh cracked black pepper
Cooking potatoes:Rinse potatoes and place them in a pot. Fill the pot with cold water, making sure potatoes are covered. Bring the pot to boil and lower the heat to medium. Cook until potatoes are tender. (You can stick a fork into the middle of a potato to test it.) Drain off water and let potatoes cool to room temperature.
Cooking eggs:Place eggs into the pot and add cold water to it. Add just enough water to cover the eggs. Heat up the eggs and water over medium-high heat until water comes to a roaring boil. Immediately cover with a lid and take off heat. Let eggs sit in the hot water, covered with a lid, for 10-13 minutes. Drain off water and let eggs cool to room temperature.
Peel potatoes and eggs.
Dice potatoes and eggs into small cubes and add to a large mixing bowl.
Dice pickles, onion, and celery into even sized pieces and add it to the mixing bowl as well. Gently mix everything together with a wooden spoon.
In a small bowl, combine mayo, mustard, vinegar, salt, and pepper and mix well. Add the mayo mixture to the potato mixture and mix everything together.
Serve right away or cover and refrigerate until ready to serve.