Description
A delightful and creamy classic potato salad with crunchy vegetables, perfect for summer picnics and family gatherings.
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
- Scrub the potatoes and peel them, then cut them into one-inch cubes.
- Place potato cubes in a large pot, cover with water, and add salt. Bring to a boil and then simmer for about 10 minutes or until tender.
- Drain the potatoes and let them cool slightly.
- Chop the onion and celery while the potatoes cool.
- In a separate bowl, mix the vinegar, mayonnaise, mustard, relish, salt, and pepper to make the dressing.
- Combine cooled potatoes with the chopped onion and celery in a large mixing bowl.
- Hard-boil the eggs, cool, and peel them before adding them to the potato mixture. You can chop them or push them through a cooling rack.
- Fold the dressing into the potato mixture with the spring onions and paprika.
- Taste and adjust seasoning as necessary.
Notes
Refrigerate potato salad for at least an hour before serving to meld flavors. Garnish with spring onions and paprika for presentation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 80mg
Keywords: potato salad, summer recipe, picnic food, side dish