Description
A heartwarming creamy potato salad that’s perfect for picnics and gatherings, reminiscent of summer days spent with loved ones.
Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 eggs, hard-boiled and peeled
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- Salt and pepper to taste
- 2 spring onions, sliced
- 1 teaspoon paprika
Instructions
- Start by scrubbing, peeling, and cutting the potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water.
- Bring the water to a boil and cook the potatoes over medium-high heat for approximately 10 minutes.
- Once they’re just right, drain the cooked potatoes and set them aside to cool.
- In a large mixing bowl, add the cooled potatoes, then chop the onions and celery and toss them in too.
- Now, hard-boil the eggs. Once cooled, peel the eggs and chop them into the mixture.
- In a separate bowl, whisk together the white distilled vinegar, mayonnaise, yellow mustard, and pickle relish.
- Pour the dressing over the potato mixture and stir gently until everything is well-coated and combined.
- Top your potato salad with sliced spring onions and a sprinkle of paprika.
Notes
This potato salad can be made a day in advance and is great for meal prep and customizable with your favorite add-ins.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg