Creamy Egg and Celery Potato Salad with Mustard Dressing

What you need

• 1 kg (2 lb) waxy potatoes, such as Yukon Gold, peeled and cut into 2 cm (3/4 in) cubes
• 1 tbsp salt, 1 tbsp for the cooking water, plus 1/2 tsp for the dressing and more to taste
• 2 tbsp white vinegar
• 4 large eggs
• 180 g (3/4 cup) mayonnaise
• 1 tbsp yellow mustard
• 2 stalks celery, finely diced
• 1/2 small onion, finely diced
• 1/2 tsp black pepper, freshly ground
• 1 pinch paprika, for dusting

Method

Restated from the original video

1. 1

   Put the potatoes in a large pot, cover with cold water by 2.5 cm (1 in) and stir in 1 tbsp of the salt.

2. 2

   Bring to a boil, then simmer until a knife slides in with little resistance, 8-10 min. Drain well.

3. 3

   Spread the hot potatoes on a tray, sprinkle with the vinegar and leave to cool for 20 min.

4. 4

   Meanwhile, put the eggs in a saucepan and cover with cold water. Bring to a boil, cover, take off the heat and leave for 10 min.

5. 5

   Cool the eggs in cold water, then peel and dice them.

6. 6

   Whisk the mayonnaise, mustard, pepper and 1/2 tsp of the salt in a large bowl.

7. 7

   Add the cooled potatoes, eggs, celery and onion. Fold gently so the potatoes stay in chunks.

8. 8

   Taste and add more salt if needed. Cover and chill for at least 1 hour.

9. 9

   Dust with paprika just before serving. Keep refrigerated and eat within 3 days.

Imported from gimmesomeoven.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.