Description
A creamy and vibrant potato salad perfect for summer picnics and gatherings, featuring tender potatoes, hard-boiled eggs, and a tasty dressing.
Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 hard-boiled eggs, 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 the potatoes to remove any dirt. Peel them and cut into one-inch cubes.
- Place the potato cubes into a large pot and cover with water. Boil over medium-high heat for about ten minutes until firm-tender.
- While the potatoes boil, chop the onion and celery, and prepare the hard-boiled eggs.
- Drain the cooked potatoes and set aside to cool.
- In a large mixing bowl, combine cooled potatoes, chopped onions, and celery.
- Chop the hard-boiled eggs and incorporate them into the mixture.
- In a separate bowl, combine mayonnaise, yellow mustard, pickle relish, vinegar, salt, and pepper. Mix well.
- Gently fold the dressing into the potato mixture until well-coated. Adjust seasoning as needed.
- Sprinkle paprika on top before serving.
Notes
For best results, chill the potato salad for at least one hour before serving. Experiment with different herbs or spices for a personal touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato salad, summer salad, picnic recipe, creamy salad