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Export 8 ingredients for grocery delivery
Step 1
Place the diced potatoes in a large stockpot and add enough cold water so the potatoes are covered by 1 inch of water.
Step 2
Place the stockpot on a burger set at medium-high heat and let the mixture come to a boil. When the water begins to boil add one teaspoon of table salt to the water.
Step 3
Reduce the heat to medium and let the potatoes simmer. Let them continue to cook for 5-8 minutes or until the potatoes pierces easily with a fork. Don't let the potatoes overcook, or the potato salad will be mushy .
Step 4
Thoroughly drain the potatoes in a colander, then return the potatoes to the pot and drizzle the vinegar even over the potatoes. Let the potatoes rest for 20-30 minutes or until well cooled.
Step 5
Add the diced celery and the diced green onions to the potato mixture.
Step 6
Add the mayonnaise, yellow mustard, celery seed, salt and pepper to a medium bowl.
Step 7
Whisk to combine the ingredients.
Step 8
Gently fold the mayonnaise mixture into the cooled potatoes.
Step 9
Taste and reseason with salt and pepper as needed.
Step 10
Refrigerate the potato salad for at least 1 hour (overnight is best) before serving.
Step 11
Sprinkle the top of the potato salad with sweet paprika if you want to add a little color to the dish and serve.
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