Potato Salad

 

4 c. cubed potatoes, cooked

1/2 c. finely diced onion 

2 T. diced chives or green onion, optional

3 hard boiled eggs, mashed fine with fork

2 T. yellow mustard 

1 t. salt

1/4 t. pepper

1/4 t. paprika

1/4 t. onion powder

1/2 c. white vinegar, or more as needed

2 c. Dukes mayo, or more as needed

Combine all sauce ingredients in a bowl while potatoes are cooking. When potatoes are done cooking, rinse them in cool water so they don’t continue to cook. (It’s OK if they are slightly warm when you add them- the sauce will absorb into them faster.) Combine with sauce. Chill.

Cooks notes: Cooking time is key for potatoes. You don’t want them cooked too much or you get that thick mushy potato salad that is gross. And you don’t want them too little or they don’t absorb the sauce properly. I usually watch them very closely as they are cooking and try one occasionally to see if they are done. They should be slightly firm when you stick a fork in them, but soft in the mouth.

You may need to adjust vinegar or mayo amounts depending on tartness and moistness you desire.