Mom’s american potato salad

BakesCookingSnacks

Aug 23

While Slovak Christmas potato salad has a special place in my heart, it is very different to the American potato salad I grew up with. This recipe,

given to me by my mother, will always be a summertime classic.

Mom’s american potato salad

This salad is the perfect combination of textures and flavors, with vibrant cherry tomatoes, tender-yet-firm potatoes, smooth mayonnaise, tangy mustard and a final celery crunch. Serve this with Scotch eggs (find the recipe here) or alongside brats and burgers—you can’t go wrong.

*Storing & saving*

Potato salad can be kept in the refrigerator for 2-3 days, although you’ll need to stir in before serving. The mayonnaise will change consistency over time when mixed with the water in the tomatoes and celery.
*Yields*
10 servings
*Baking note*
Keep an eye on your potatoes: overcook them and they will be too mushy to hold their shape in the salad. Need a visual? Check out the **video on the Watch page**, or on **Instagram**.

Ingredients

1 3/4 lb petite gold and petite red potatoes

8 oz cherry tomates, halved

3 pieces of celery, diced

1 1/2 c mayonnaise

1 tsp mustard

2-3 hardboiled eggs, diced

Green onion, to garnish

Salt and pepper to taste

Hard-boil the eggs and set aside to cool.
Dice the potatoes and boil them for ~8 minutes, until they can be easily pierced with a fork but are not yet soft and flaking.
Drain the potatoes and set aside to cool.
Dice the tomatoes, celery and hard boiled eggs.
In a small bowl, combine the mayonnaise, mustard, salt and pepper.
Combine potatoes, tomatoes, celery and mayonnaise-mustard mixture in a large bowl, stirring to coat.
Add the hardboiled eggs last, and combine gently.
Chop green onion and sprinkle on top.
Keep in refrigerator until ready to serve.