ROCKIN ROBIN'S CLASSIC POTATO SALAD

Rockin Robin's Classic Potato Salad image

Simple and super easy; better if chilled overnight. I have tried many others but always gravitate back to my basic spud salad. Use a combination of red, russet, and new potatoes, peeled, or use scrubbed new potatoes with the skins on.

Provided by Phoebe

Categories Salad Potato Salad Recipes Dairy-Free Potato Salad Recipes

Time 1h30m

Yield 10

Number Of Ingredients 7

Ingredients

2 ½ pounds potatoes, peeled
4 eggs
1 cup diced celery
¾ cup chopped green onions
1 ½ cups mayonnaise
2 tablespoons prepared yellow mustard
salt and ground black pepper to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low; simmer until tender yet still firm, about 20 minutes. Drain and refrigerate until cool, about 30 minutes.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water; peel and dice eggs.
Chop potatoes and place into a large bowl. Stir eggs, celery, and green onions into potatoes; mix in mayonnaise and mustard. Season with salt and pepper.

Nutrition Facts : Calories 359.3 calories, Carbohydrate 22.1 g, Cholesterol 86.9 mg, Fat 28.4 g, Fiber 3 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 283.6 mg, Sugar 1.8 g