Diva Tasting: Picnic Potato Salad…

Picnic Potato Salad


2 Pounds Red Potatoes, Peeled

1 ½ Cups Mayonnaise

½ Cup Diced Celery

½ Cup Chopped Onion

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Prepared Yellow Mustard

1 Teaspoon Kosher Salt

¼ Teaspoon Ground Black Pepper

4 Hard-Cooked Eggs, Chopped

1 Teaspoon Paprika, Or To Taste (Optional)


Step 1 Half the potatoes and place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool enough to handle, 10 to 15 minutes. Cut into cubes.

Step 2 Mix mayonnaise, celery, onion, vinegar, mustard, salt, and pepper together in a large bowl. Add potatoes and mix to combine. Stir in eggs and sprinkle with paprika.

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