Mj’s Potato Salad

Let's Cook

1. Step 1.

   Place 2 pounds Yukon Gold potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to maintain a steady boil. Cook until potatoes are just tender when pierced with a fork, about 20 minutes. Do not overcook; they should hold their shape. Drain and set aside to cool completely.

2. Step 2.

   While the potatoes cool, dice 4 celery ribs (about 2 cups), chop 4 hard-boiled eggs, and dice 1 small sweet onion (about ¾ cup). Set aside.

3. Step 3.

   Once potatoes are cool, cut them into bite-size pieces. Reserve 2 whole potatoes and place the rest in a large bowl.

4. Step 4.

   To the bowl of cut potatoes, add 2 cups mayonnaise, the diced celery, chopped eggs, diced onion, 2 tablespoons Creole mustard, 2 teaspoons white vinegar, 2 teaspoons hot sauce (such as Texas Pete or Crystal), 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Mix thoroughly until well combined.

5. Step 5.

   Mash the 2 reserved whole potatoes in a small bowl until smooth, then add to the potato mixture. Stir to incorporate. Taste and adjust seasoning if needed; add a few more tablespoons of mayonnaise for a creamier texture if desired.

6. Step 6.

   Cover the bowl and refrigerate until chilled, at least 1 hour, before serving.