Ingredients
1 (4-pound) bag large baking potatoes
2 1/2 teaspoons salt, divided
1 cup mayonnaise
1 tablespoon spicy brown mustard
3/4 teaspoon pepper
3 hard-cooked eggs, grated
Method
Sources
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
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Cook potatoes in boiling water to cover and salted with 1 teaspoon salt 40 minutes or until tender; drain and cool 10 to 15 minutes. Stir together mayonnaise, mustard, pepper, and remaining 1 1/2 teaspoons salt in a large bowl. Peel potatoes, and cut into 1-inch cubes. Add warm potato cubes and grated eggs to bowl, and gently toss with mayonnaise mixture. Serve immediately, or, if desired, cover and chill. Note: To reduce cooking time, use 4 extra-large baking potatoes (about 1 pound each), peeled and cut into 1-inch cubes. Proceed as directed, reducing cooking time to 20 minutes or until tender. Drain and cool 10 minutes. Increase mayonnaise to 1 1/2 cups, and proceed as directed. Red Potato Salad: Substitute 4 pounds red potatoes (8 large) for baking potatoes. Potato Salad with Sweet Pickles: Add 1/3 cup sweet salad cube pickles to potato mixture. Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture. Light Potato Salad: Substitute 1 cup low-fat mayonnaise.