Basic Potato Salad Recipe

Directions

1. 1
   Place the potatoes and eggs in a large pot filled with heavily salted water and bring to a boil over high heat.
2. 2
   Reduce the heat to medium and simmer until the eggs are hard-boiled, about 12 minutes.
3. 3
   Remove the eggs to a medium bowl and place them in the sink.
4. 4
   Run cold water over the eggs until theyre cool enough to handle; set aside.
5. 5
   Continue to simmer the potatoes until a paring knife can easily be inserted, about 5 minutes more.
6. 6
   Drain the potatoes in a colander in the sink and allow them to cool slightly, about 10 minutes.
7. 7
   Transfer the potatoes to a baking sheet or large plate and arrange them in a single layer.
8. 8
   Place the eggs next to the potatoes on the baking sheet and refrigerate everything until completely cooled, about 1 hour.
9. 9
   Meanwhile, place the remaining ingredients in a large bowl and stir to combine; refrigerate until youre ready to finish assembling the salad.
10. 10
    When the eggs and potatoes have cooled, peel the eggs and grate them on the large holes of a box grater over the bowl with the mayonnaise mixture; set aside.
11. 11
    Remove the skin from the cooled potatoes with your hands or a paring knife.
12. 12
    (For a more rustic potato salad, you can leave the skins on.)
13. 13
    Using your hands, break the potatoes into large chunks (about 3/4-inch pieces) and add them to the bowl with the eggs and mayonnaise mixture.
14. 14
    Using a rubber spatula, gently fold the potatoes and eggs into the mayonnaise mixture until evenly combined and well-coated.
15. 15
    Serve immediately or refrigerate in an airtight container for up to 4 days.