A creamy, traditional potato salad filled with crunchy celery, dill pickles, and tangy mustard dressing — the perfect summer picnic side.

Scale

3 pounds red potatoes, cubed (10 cups)

3 celery ribs, diced

1 cup diced dill pickles

½ cup diced red onion

3 hard-boiled large eggs, peeled and diced

1 cup mayonnaise

¼ cup yellow mustard

salt and pepper, to taste

1. Cover the cubed potatoes with water. Bring to a boil. Reduce heat and simmer until tender. Check with a fork.

2. Drain and rinse the potatoes. Cool under cold water, then drain well.

3. Combine potatoes, celery, pickles, onion, eggs, mayonnaise, and mustard in a large bowl.

4. Season with salt and pepper to taste. Refrigerate before serving.

For extra flavor, sprinkle paprika on top or mix in chopped dill. Chill at least one hour before serving.

Keywords: Mom’s Potato Salad, creamy potato salad, traditional potato salad