MJ’S Potato Salad
- 20m Prep Time
- 20m Cook Time
- 1h Ready In
A classic potato salad with Yukon Gold potatoes, hard-boiled eggs, and a tangy dressing of mayonnaise, Creole mustard, vinegar, and hot sauce. Perfect for picnics or alongside fried chicken.
Ingredients
- 2 lbs Yukon Gold potatoes
- 2 cup mayonnaise
- 4 celery diced
- 4 Perfect Hard-Boiled Eggs chopped
- 1 small sweet onion diced
- 2 tbsp Creole Mustard
- 2 tsp white vinegar
- 2 tsp Texas Pete or Crystal hot sauce
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 43.6 mg
- Iron: 0.72 mg
- Magnesium: 12.5 mg
- Phosphorus: 75.3 mg
- Potassium: 217 mg
- Zinc: 0.46 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 lbs Yukon Gold potatoes
- 2 cup mayonnaise
- 2 tbsp Creole Mustard
- 2 tsp white vinegar
- 2 tsp Texas Pete or Crystal hot sauce
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
Prepare
- Dice 4 celery
- Chop 4 Perfect Hard-Boiled Eggs
- Dice 1 small sweet onion
Let's Cook
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Step 1.
Place 2 pounds Yukon Gold potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to maintain a steady boil. Cook until potatoes are just tender when pierced with a fork, about 20 minutes. Do not overcook; they should hold their shape. Drain and set aside to cool completely.
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Step 2.
While the potatoes cool, dice 4 celery ribs (about 2 cups), chop 4 hard-boiled eggs, and dice 1 small sweet onion (about ¾ cup). Set aside.
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Step 3.
Once potatoes are cool, cut them into bite-size pieces. Reserve 2 whole potatoes and place the rest in a large bowl.
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Step 4.
To the bowl of cut potatoes, add 2 cups mayonnaise, the diced celery, chopped eggs, diced onion, 2 tablespoons Creole mustard, 2 teaspoons white vinegar, 2 teaspoons hot sauce (such as Texas Pete or Crystal), 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly until well combined.
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Step 5.
Mash the 2 reserved whole potatoes in a small bowl until smooth, then add to the potato mixture. Stir to incorporate. Taste and adjust seasoning if needed; add a few more tablespoons of mayonnaise for a creamier texture if desired.
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Step 6.
Cover the bowl and refrigerate until chilled, at least 1 hour, before serving.