Mom’s Egg Mustard Potato Salad
8 medium Yukon gold potatoes (washed and cut in 1/2 to 1-inch cubes. I leave the skins on)
1¼ cup mayonnaise
2 tbsp. Dijon or yellow table mustard (your choice)
3 celery stalks, chopped
1/2 yellow onion, chopped
5 hard-boiled large eggs
3 finely chopped dill pickle spears
Salt & Pepper
Put cubed potatoes in a medium saucepan and cover with water.
Add 1 teaspoon of salt and bring to a boil over high heat.
Cover, reduce heat to medium and continue boiling for about 12 to 15 minutes until potatoes are fork-tender.
Drain and cool completely.
In a large bowl combine the cooled potatoes with the celery, chopped eggs, and onion.
Combine 3/4 cup of the mayonnaise, 1/2 teaspoon salt, 1 tablespoon of mustard, the dill pickle, and pepper.
Gently stir the mayonnaise mixture into the potato mixture. Add more of the remaining mayonnaise and mustard, as needed for flavor and texture.
Chill until serving time.