Homestyle Potato Salad

A classic, creamy potato salad made with tender potatoes, hard-boiled eggs, and a tangy mustard-mayo dressing. Simple, traditional, and perfect for gatherings.

Ingredients

6-10 whole potatoes, peeled, diced and boiled until tender
9 large eggs hard boiled
1/2 cup onion finely chopped
2 large whole dill pickles, diced finely with juice or about 1 cup
2 cups mayonnaise
2 Tablespoon yellow mustard
1 Tablespoon granulated sugar
1 teaspoon celery salt
salt & pepper, to taste
paprika to sprinkle on top for garnish if desired

Instructions

Boil diced potatoes in salted water until fork-tender. Drain well and allow to cool slightly.
Peel hard-boiled eggs. Chop 6 eggs and set aside. Slice remaining 3 eggs for garnish.
In a large bowl, combine mayonnaise, mustard, sugar, celery salt, salt, and pepper. Stir until smooth.
Add chopped onion, diced pickles, and chopped eggs to the dressing. Mix well.
Gently fold in the cooked potatoes until evenly coated.
Taste and adjust seasoning as needed.
Transfer to a serving dish. Top with sliced eggs and sprinkle with paprika, if desired.
Chill for at least 1 hour before serving for best flavor.

Notes

This salad can be made a day ahead and refrigerated.
Stir gently before serving to redistribute the dressing.