The best Old-Fashioned Potato Salad featuring Russet potatoes, chopped celery, dill pickles, and red peppers, and topped off with a perfectly tangy potato salad dressing!
While the potatoes are cooling, make the dressing. In a small bowl, whisk together mayonnaise, mustard, salt, dill, paprika and pepper. Set aside until ready to use.
Scoop out about half of the potatoes, transfer to a smaller mixing bowl and using the back of a wooden spoon, or a potato masher, roughly mash and return to the large bowl, along with eggs, celery, pickles, bell pepper and yellow onion. Pour over the dressing and gently stir until well-combined. Cover and refrigerate for at least 3 hours, but preferably overnight. Serve and enjoy.
Makes 10-12 servings.
The Anthony Kitchen