Picnic Potato Salad

Picnic Potato Salad Recipe

By Tammy Algood Published: July 1, 2015

• Yield: 6-7 Servings

Ingredients

• 3 pounds red potatoes cut in 1-inch cubes
• 2 stalks celery finely chopped
• 2 hard-boiled eggs chopped
• 1/2 small red onion peeled and finely chopped
• 1/2 cup mayonnaise
• 3 tablespoons chopped fresh dill
• 2 tablespoons Dijon mustard
• 2 tablespoons buttermilk or cider vinegar
• 1 tablespoon sugar
• 1 teaspoon celery seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Place the potatoes in a large pot of salted cold water and bring to a boil over high heat. Reduce the heat to low and simmer 17 minutes or until the potatoes are tender. Drain well.
   
2. In a large mixing bowl, combine the celery, eggs, onions, mayonnaise, dill, mustard, buttermilk or vinegar, sugar, celery seeds, salt and pepper. Gently fold in the potatoes and toss to evenly coat. Cover and refrigerate at least 2 hours before serving.