This is a quick tips guide since I have no form of measurement system when I cook. The only thing I forgot to add was onion but you can get away with adding dried onion or onion powder I'm not huge on the texture. I'm also one of the weird ones that like the peel on potato so I rarely peel them.
What you'll need
-Yukon Gold Potato
-Carton of eggs
-Celery
-Celery seed
-Pickle relish; can dice whole pickles as well
-Mayo
-Mustard
-Salt
-Pepler
*Pro tip, boil water while preparing dicing
Into a pot cut and dice your preferred method of potato, pour your water into a pot dump when water comes to a boil. Average time 15-30 minutes or until potato is tender but not mushy
Grab another pot, bring to a boil add about 4 eggs cook until hard boiled 10-15 minutes.
When finished drain potato, leave in fridge to cool. With mayo based potato salad I've found that too much heat can make the dressing too runny. Also personal preference. I also added some red wine vinegar to potatos while cooling
Dice together celery, boiled eggs and other veggies you want to toss in. The best thing about any salads very versatile. I like to chop fine bite sized pieces.
Mix together mayo, mustard, pickle relish and add celery seed for a more pronounced flavor. Also a good time to add salt and pepper if you prefer. Again since I suck at measurements I kind of eyeball and add more to taste. Start small add more. Mix in potatos and that's it. Best to let chill in the fridge for a few hours so the flavors can get to know each other.
This has been the easiest way I've found to make potato salad without breaking the bank or being too difficult.
