Potato salad with egg is a classic at many cookouts that is loved by people of all ages. This salad has a deliciously creamy texture and is easy to make!
Boil potatoes whole with the skin on until you can stick a fork into them fairly easily but you don't want them mushy. Drain and cool completely - can cool in fridge.
5 pounds potatoes
Just before chopping potatoes -in a small bowl mix together the dressing ingredients - scallions, mayo, mustard, vinegar, apple cider vinegar, sugar, salt, pepper, garlic and celery seed. Set aside.
Once the potatoes are cooled, peel and cut them into bite size cubes.
Add in the chopped peppers, shredded carrot, and chopped eggs. Stir well.
5 eggs, 1/2 red pepper, 1/2 green pepper, 1/2 yellow pepper, 1 carrot
Stir the dressing into the potatoes and mix well. Sprinkle with paprika and parsley as a garnish. Serve or refrigerate immediately. Refrigerate leftovers.
1/2 teaspoon paprika, 1 teaspoon dried parsley
Notes
Nutritional values and serving sizes are estimated.We make the dressing and let it sit just while prepping the carrots, peppers and eggs so it gives time for the scallions to start to flavor the dressing.