HOMESTYLE POTATO SALAD

 I love potato salad because it's so comforting and it reminds me of my mom! This recipe is simple, but it has all the classic flavors that make a good potato salad. It's the perfect side dish for a summer cookout, and it's always a crowd-pleaser. You can even make it a day ahead so the flavors have a chance to meld.

Ingredients

• 5 pounds russet potatoes, peeled and cut into 1-inch cubes

• 6 large eggs

• 1 cup celery, finely chopped

• 1 cup red onion, finely chopped

• 2 tablespoons fresh dill, chopped

• 1 1/2 cups mayonnaise

• 1/4 cup yellow mustard

• 1 tablespoon white vinegar

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• Paprika for garnish

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Instructions

1. Boil the potatoes.

Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain well and let them cool a bit.

2. Boil the eggs.

While the potatoes are cooking, place the eggs in a separate saucepan and cover with cold water. Bring to a boil, then turn off the heat, cover the pan, and let them sit for 10-12 minutes. Drain the hot water and run cold water over the eggs until they are cool enough to handle. Peel the eggs and chop them up.

3. Make the dressing.

In a large bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper until smooth.

4. Combine everything.

Add the cooled potatoes, chopped celery, red onion, dill, and chopped eggs to the bowl with the dressing. Gently fold everything together until all the potatoes are coated. Be careful not to mash the potatoes too much!

5. Chill and serve.

Cover the bowl and refrigerate for at least 2 hours to allow the flavors to combine. Before serving, give it one more gentle stir and sprinkle with paprika for a little pop of color.