Potato Salad

Ingredients

• 2 lb Potatoes (peeled if desired, cut into bite‑size cubes)
• 4 pieces Large Eggs (hard‑boiled, cooled, peeled and chopped)
• 2 stalks Celery Stalks (finely chopped)
• 0.25 medium Onion (finely diced (white or red))
• 0.5 cup Mayonnaise (full‑fat or light, room temperature)
• 1 tablespoon Yellow Mustard (smooth American style)
• 1 tablespoon Brown Mustard (spicy brown mustard)
• 4 tablespoons Sweet Pickle Relish (heaping)
• 1 teaspoon Worcestershire Sauce (adds umami depth)
• to taste Salt (for seasoning the water and the salad)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep Potatoes

   Peel (if desired) and cut the potatoes into bite‑size cubes. Place them in a large pot and cover with cold water. Add a generous pinch of salt.

   Time: PT3M

2. Boil Potatoes

   Bring the pot to a boil over medium‑high heat, then reduce to a simmer. Cook until the potatoes are fork‑tender, about 10‑12 minutes.

   Time: PT12M

   Temperature: 212°F

3. Drain and Cool Potatoes

   Drain the potatoes in a colander and set aside to cool slightly while you finish the eggs.

   Time: PT2M

4. Hard‑Boil Eggs

   In the same pot (or a second pot), place the eggs and cover with cold water. Bring to a boil, then turn off the heat and let sit for 9 minutes. Transfer to an ice‑water bath to stop cooking, then peel and chop.

   Time: PT10M

   Temperature: 212°F

5. Chop Vegetables

   While the potatoes and eggs are cooking, finely dice the celery and onion.

   Time: PT3M

6. Make Dressing

   In a large mixing bowl combine the mayonnaise, yellow mustard, brown mustard, sweet pickle relish, Worcestershire sauce, a pinch of salt, and a grind of black pepper. Stir until smooth.

   Time: PT2M

7. Combine Salad

   Add the warm potatoes, chopped eggs, celery, and onion to the bowl with the dressing. Gently fold until everything is evenly coated.

   Time: PT3M

8. Chill

   Cover the bowl and refrigerate for at least 30 minutes before serving to let flavors meld.

   Time: PT30M

   Temperature: 4°C

Nutrition Facts

Calories

302

Protein

6 g

Carbohydrates

30 g

Fat

13 g

Fiber

3 g