Classic Potato Salad

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This potato salad has been in our family for years and once you taste it, you'll understand why.

Prep Time15

Cook Time20

Cooling time:15

Total Time50

Course: Salad

Cuisine: Hungarian

Servings:

Calories: 222kcal

Author: Rose

5-6 medium potatoes (recommend Red potatoes or Yukon gold)
1/2 red or orange pepper, diced
2 green onions, chopped
1 celery rib, diced
2 hard boiled eggs, peeled and chopped (optional: use half of an egg for garnishing)
3/4 cup light Hellman's mayonnaise
salt and pepper
dill (optional)

Thoroughly wash potatoes with a vegetable brush and place in a large size pot with enough water to cover the potatoes. Allow potatoes to cook at a low boil for about 20-30 minutes, or until when you pierce the potatoes with a fork and it goes through easily. Drain and allow to cool in the sink or colander.
In a small sauce pot, place eggs with enough water to cover, and bring to a boil. Turn off burner, and allow eggs to sit in boiling water for 10 minutes, then remove the boiling water from the pot and add cold water to the pot to stop the cooking process.
Dice coloured pepper, celery and chop green onion in a large bowl. Add the diced potatoes. When ready, peel eggs and chop 1 ½ of the egg into the bowl with the vegetables and save the remaining half to garnish.
Add salt and pepper to your liking and mayonnaise. Mix carefully to avoid mashing the potatoes. Add dill if using.
Garnish with the remaining egg, celery leaves or dill if using. Serve warm and enjoy!

Making ahead: place salad in serving bowl and cover with plastic wrap, then refrigerate when ready to serve.