Step 1

Cook the potatoes in a pot of boiling water until tender. Sounds easy enough, right? But really watch those potatoes to make sure you don’t over cook them!

Step 2

Drain, transfer to a colander and let the potatoes cool.

Step 3

In a large bowl, add the remaining ingredients and stir together. Add the cooled potatoes to the mixture and gently stir, making sure to coat the potatoes evenly.

Step 4

Cover and refrigerate the potato salad.

Step 5

While you can eat this potato salad a few hours after you’ve made it, our family liked it best the next day once all the different flavors had soaked into the potatoes. This recipe, it’s a keeper!

Step 6

* The original recipe did not call for hard boiled eggs. But to me, a potato salad just isn’t a potato salad without a little egg in it.