This potato salad is “dirty” because some of the skins are left on and the paprika tints the dressing, not because there is soil in the salad or because the potatoes are a little frisky.


  • 12 russet potatoes
  • 6 celery stalks, diced
  • 2-1/2 c onion, diced
  • 2 c mayonnaise
  • 2 t black pepper
  • 1 T salt
  • 3 T white vinegar20150714_163836
  • 1/4 c relish
  • 1 t paprika
  • 1 T prepared mustard

Scrub potatoes. Lazily peel potatoes leaving some of the skin intact (save skin for potato skin chips). Dice potatoes into bite sized pieces. 20150714_165409Place in a large pot, cover with water and boil for 20 minutes or until a fork can pierce the potatoes easily. Drain and let cool completely.

To cooled potatoes, add celery and onions. In a separate bowl, mix together mayonnaise, pepper, salt, vinegar, relish, paprika, and mustard. Pour dressing over potatoes. Stir to coat and let sit for a few hours or overnight.