Classic Potato Salad

Ingredients

• 5 lbs red potatoes
• 6 large eggs
• 1 tbsp granulated sugar
• 2 tsp salt
• 1 tbsp yellow mustard
• 1½ cups salad dressing (Miracle Whip or mayonnaise)
• 1 tbsp white vinegar
• 1 tsp ground black pepper
• 1½ cups diced cucumber

Instructions

1. Prepare potatoes — Wash, peel, and cut potatoes into bite-size pieces (about 1-inch cubes).
2. Boil potatoes — In a large pot, bring water to a boil. Add potatoes and cook until tender, 15–20 minutes. Drain and place in a large bowl.
3. Boil eggs — Put the eggs in a saucepan, cover with water, and bring to a boil. Boil gently for 5 minutes.
4. Cool eggs — Drain and cover eggs with ice-cold water. Let sit while you mix the dressing.
5. Make dressing — Combine sugar, salt, mustard, salad dressing, vinegar, and pepper. Mix until completely combined.
6. Combine — Peel and dice the eggs, then add them to the potatoes. Pour dressing over everything and mix until coated.
7. Cool — Allow the salad to cool completely to room temperature.
8. Add cucumber and chill — Add diced cucumber after the salad has cooled (adding while warm will soften the cucumber). Refrigerate until ready to serve.

Notes

• Use red potatoes — They hold their shape better during cooking than russets.
• Cucumber timing — Don't add cucumber until the salad is completely cooled or it will soften.
• Additions — For extra crunch, add diced celery and/or onion.

Nutrition (per serving)

Tags: #recipe #salad #potatosalad #american #sidedish #summer