4-5small russet potatoespeeled and cut into 1" cubes
¼cupcelerysliced
¼oniondiced
1tablespoondistilled vinegar
¼teaspoonsalt
Cracked black pepperto taste
3hard boiled eggsdiced
⅓cupmayo
1teaspoonmustard
2tablespoonsweet pickle relish
Instructions
Place potatoes a large saucepan and cover with water. Bring water to a boil and cook for about 7-8 minutes until potatoes are tender but not mush. Drain.
Toss hot potatoes in a large bowl with diced boiled eggs, celery, onion, salt and pepper and let cool completely.
In a small bowl combine mustard, mayo, vinegar and pickle relish.
Once the potatoes are cool, toss in the mustard mayo sauce and cover. Place in the fridge for at least 30 minutes.
Enjoy!
Keyword american side dish, barbecue sides, bbq side dish, classic potato salad, potato salad