Creamy Potato Salad 1

Creamy Potato Salad 1

Fixings

1 1/2 pounds round red or white potatoes (around 6 medium), stripped

1 1/2 cups mayonnaise or salad dressing

1 tablespoon white or juice vinegar

1 tablespoon yellow mustard

1 teaspoon salt

1/4 teaspoon pepper

2 medium stems celery, cleaved (1 cup)

1 medium onion, cleaved ( 1/2 cup)

4 hard-cooked eggs, cleaved

Paprika, whenever wanted

Directions

1 Place potatoes in 3-quart pot; add sufficient water to cover potatoes. Cover and hotness to bubbling; lessen hotness to low. Cook covered 25 to 30 minutes or until potatoes are delicate; channel. Let stand until adequately cool to deal with. Cut potatoes into

 3D shapes.

2 Mix mayonnaise, vinegar, mustard, salt and pepper in huge glass or plastic bowl.

3 Add potatoes, celery and onion; throw. Mix in eggs. Sprinkle with paprika. Cover and refrigerate something like 4 hours to mix flavors and chill. Store shrouded in cooler. Appreciate it !!!

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Creamy Potato Salad. VIDEO