Picnic Potato Salad
Prep time
Cook time
Total time
Serves: Serves 6
  • 3 pounds Yukon gold potatoes
  • 1 cup mayonnaise
  • 3 tablespoons white distilled vinegar
  • 1 tablespoon dijon mustard
  • 1 tablespoon yellow mustard
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup Vidalia onion, diced
  • ½ cup celery, diced
  • 4 hard boiled eggs, chopped
  • 2 tablespoon fresh parsley, chopped
  1. Place whole potatoes in a large pot and cover with water. Bring to a boil and cook until tender when pierced with a fork, about 20 minutes. Drain and set aside to cool.
  2. In a medium bowl add mayonnaise, vinegar, mustards, garlic, salt and pepper. Stir until blended.
  3. Peel and cube potatoes. Place potatoes in a large bowl with onions, celery, eggs and parsley.
  4. Add dressing and gently toss to coat.
  5. Chill in refrigerator until ready to serve.
Recipe by Mother Thyme at http://www.motherthyme.com/2013/06/picnic-potato-salad.html