Creamy Potato SaladBetty Crocker Kitchens

Total Time: 4 hours, 55 minutes

Prep Time: 25 minutes

Servings: 10

Source: www.bettycrocker.com

Creamy Potato SaladBetty Crocker Kitchens

Ingredients

· · 1 1/2· · pounds round red or white potatoes (about 6 medium), peeled· · · 1 1/2· · cups mayonnaise or salad dressing· · · 1· · tablespoon white or cider vinegar· · · 1· · tablespoon yellow mustard· · · 1· · teaspoon salt· · · 1/4· · teaspoon pepper· · · 2· · medium stalks celery, chopped (1 cup)· · · 1· · medium onion, chopped (1/2 cup)· · · 4· · hard-cooked eggs, chopped· · · · · Paprika, if desired·

Instructions

Step 1Step 21Step 3Step 4Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.Step 5Step 6Step 7Step 8Step 92Step 10Step 11Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.Step 12Step 13Step 14Step 15Step 163Step 17Step 18Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.Step 19Step 20Step 21Step 22