Simply Delicious Potato Salad

Name: Simply Delicious Potato Salad
Prep time: 4 h
Cook time: 35 min
Total time: 4 h 35 min
Yield: 6 serving(s)
Ingredients: 3 lbs small white potatoes or 3 lbs small red potatoes; 2 hard-boiled eggs, chopped; 1/2 cup celery, chopped; 1/2 cup red onion, chopped; 1/3 cup small black olives or 1/4 cup sliced black olives; 1/3 cup dill pickles, cut to 1/4-inch dice or 1/4 cup sweet pickle; 1/4 cup fresh dill, finely snipped; 2 tablespoons fresh flat-leaf parsley, minced; 1 cup real mayonnaise (Best Foods or Hellman's); 1/4 cup sour cream; 2 tablespoons deli stone ground mustard; 2 tablespoons prepared yellow mustard; 2 teaspoons celery salt, divided; 1 teaspoon granulated sugar; 3/4 teaspoon fresh ground black pepper, divided; 1/4 teaspoon sweet paprika

Submitted by The Spice Guru

"My simple potato salad is made special with fresh herbs and a savory dressing."

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photo by The Spice Guru

Ready In:: 4hrs 35mins
Ingredients:: 16
Serves:: 6

ingredients

SALAD
3 lbs small white potatoes or 3 lbs small red potatoes
2 hard-boiled eggs, chopped
¹⁄₂ cup celery, chopped
¹⁄₂ cup red onion, chopped
¹⁄₃ cup small black olives or 1/4 cup sliced black olives
¹⁄₃ cup dill pickles, cut to 1/4-inch dice or 1/4 cup sweet pickle
¹⁄₄ cup fresh dill, finely snipped
2 tablespoons fresh flat-leaf parsley, minced
DRESSING
1 cup real mayonnaise (Best Foods or Hellman's)
¹⁄₄ cup sour cream
2 tablespoons deli stone ground mustard
2 tablespoons prepared yellow mustard
2 teaspoons celery salt, divided
1 teaspoon granulated sugar
³⁄₄ teaspoon fresh ground black pepper, divided
¹⁄₄ teaspoon sweet paprika

directions

FILL a small to medium pot with lid with enough cold water to cover 2 eggs with 2 inches of water; ADD the eggs first to the cold water in pot (reserve the potatoes for a later boil); BRING water with eggs to a boil over high heat; BOIL eggs for one minute; COVER pot; TURN stovetop heat off; ALLOW eggs to rest in pot for 10 minutes; REMOVE eggs with a slotted spoon; LET cool before peeling; CHOP eggs to 1/4" dice.
POUR enough water into a large pot to boil 3 lbs potatoes in; SALT the water until "as salty as the sea".
ADD the potatoes and bring to a full boil; REDUCE heat to medium and until tender when pierced with a knife, about 15 minutes; DRAIN the potatoes in a colander placed in sink; ALLOW potatoes to cool for 20 minutes before handling.
MEANWHILE, prep the remaining SALAD ingredients to specifications then whisk the DRESSING ingredients together in a small to medium bowl, adding just 1 teaspoon of the celery salt, and only 1/2 teaspoon of the fresh ground black pepper.
DICE the cooled potatoes into 1 inch cubes; TRANSFER potatoes into a large bowl; SPRINKLE potatoes 1 teaspoon celery salt and 1/4 teaspoon fresh ground black pepper; TOSS well, then add the remaining DRESSING, folding together to combine.
ADD the chopped hard-boiled eggs, diced celery, red onions, olives, pickles, dill and parsley.
FOLD salad well until thoroughly combined.
COVER and refrigerate salad at least 4 hours before serving, to let flavors meld.
GARNISH as desired (NOTE: To lightly dust with paprika to garnish, add a small amount of paprika to a fine-mesh sieve, then tap to dispense an even dusting.).
SERVE and enjoy!