Big Batch Red Potato Salad

My go-to classic potato salad for a crowd, with corn for crunch and Dijon mustard so it's perfectly zesty and creamy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First wash and brush the potatoes clean. Then cut in even chunks about 1 - 1 1/2" in size. You will dice them later. Place the potato pieces in pots (I used 3) in cold salted water and bring to a boil, then reduce heat and simmer for about 15 minutes until tender but not mushy. Drain and add cold water let sit a few minutes then drain again and place in the fridge to cool. Meanwhile mix everything else together and reserve about 1 cup of the mixture. Once the potatoes are cool, dice to bite-size and fold in the dressing stirring to completely coat. Refrigerate until ready to use. Just before serving toss in the reserved dressing.

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