Description
A creamy and tangy potato salad perfect for picnics and gatherings, easily customizable and can be made ahead of time.
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, peel, and cut the potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water.
- Boil the potatoes over medium-high heat for about 10 minutes until they are firm-tender.
- Drain the cooked potatoes and set them aside to cool.
- Combine the cooled potatoes with chopped onions and celery in a large mixing bowl.
- Hard-boil the eggs, let them cool, and then peel them.
- Push the eggs through a cooling rack over the potato mixture or chop them and add them to the bowl.
- Mix the dressing ingredients: vinegar, mayonnaise, mustard, pickle relish, salt, and pepper in a separate bowl.
- Pour the dressing over the potato mixture and gently mix everything until well combined.
- Sprinkle the sliced spring onions and paprika on top for added flavor.
Notes
Best served chilled; can be stored in the refrigerator for 3 to 5 days. Stir before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 160mg
Keywords: potato salad, side dish, picnic food, barbecue, creamy salad