CRUNCHY EGG & POTATO SALAD

Crunchy Egg & Potato Salad image

Provided by Nancy Allen

Time 45m

Number Of Ingredients 8

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10 medium russet potatoes, peeled, bite size chopped & boiled
6 medium eggs, hard boiled
1 c miracle whip or hellmans mayo
1 Tbsp mustard, yellow or dijon
3 stalk(s) celery, peeled and chopped
1 tsp each, salt & pepper
1 tsp paprika, optional
1 Tbsp minced onion

Steps:

1. In a medium or large saucepan, place your peeled and bite sized chopped potatoes and boil 20 minutes or until potatoes are tender but not mushy, strain potatoes in the sink and add them to a large bowl.
2. In another smaller saucepan boil you eggs in boiling water 15 minutes while potatoes are boiling. Remove eggs from heat and run cold water over them. Peel eggs and slice in half, and in a small bowl place the yolks and chop the whites and put in bowl with potatoes.
3. Mash the yolk well and add the mayo, mustard, and onion together. Add your celery and yolk dressing to the potato mixture and mix carefully. Add your paprika (optional), salt & pepper and blend & serve. Can cover and put in the refrigerator until ready to serve.