Potato Salad

Print Friendly, PDF & Email


6 to 8 medium potatoes (6 cups)
1/2 cup chopped onion
5 hard-boiled eggs
1 cup mayonnaise
1 Tbsp apple cider vinegar
2 tsp mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper paprika for garnish


  1. Wash potatoes. Boil in salted water for 30 minutes or until just tender; do not overcook. Drain and cool only to room temperature. Peel and cube.
  2. In a large bowl, combine potatoes, onions and 4 diced eggs (reserve 1 egg for garnish).
  3. In a small bowl, mix all dressing ingredients except paprika; blend well. Carefully stir into potato mixture.
  4. Garnish top of salad with sliced egg and sprinkle with paprika. Cover and refrigerate for 2 hours or overnight to allow flavors to blend.