Classic Mustard Potato Salad with Walnuts

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INGREDIENTS

  • 3 pounds potatoes, peeled and diced

  • 4 eggs, hard boiled

  • 1/2 cup pickles, diced

  • 1/2 cup finely diced sweet onion

  • 1/3 cup celery, diced

  • 1 cup mayo

  • 1/4 cup yellow mustard

  • 1 Tablespoon apple cider vinegar

  • 1/2 Tablespoon salt

  • 1 teaspoon paprika

  • 1/2 teaspoon turmeric

  • 1 Tablespoon minced garlic

  • 1/4 teaspoon pepper

  • 1 cup chopped walnuts

INSTRUCTIONS:

  1. Peel the potatoes and chop into small cubes.

  2. Fill a pot 1/2 way full of water and bring to a boil. When the water begins to boil, add the peeled and cubed potatoes and allow to cook until fork tender.

  3. While the potatoes boil, chop the pickles, celery, and onion into small pieces.

  4. Peel the hard boiled eggs and chop into small pieces.

  5. Once the potatoes are fork tender, drain the water and allow them to cool.

  6. Add the cooled potatoes to a large bowl with the pickles, onion, celery, eggs, mayonnaise, mustard, apple cider vinegar, and spices.

  7. Use a spoon to mix everything together so everything is combined and the potatoes are covered in the mustard and mayo.

  8. Pour in 1 cup of walnuts and fold into the potato salad.

  9. Cover the bowl and place in the fridge to chill for at least 30 minutes.

  10. Top with fresh dill to serve.