Description
A creamy and crunchy potato salad perfect for summer picnics and barbecues.
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 in a large pot and cover them with water.
- Boil the potatoes over medium-high heat for approximately 10 minutes, until they are firm-tender.
- Insert a fork in a potato cube to test its doneness.
- Drain the cooked potatoes and set them aside to cool.
- Once cooled, transfer the potatoes to a large mixing bowl.
- Chop the onions and celery and add them to the potatoes.
- Hard-boil the eggs, cool, and peel them.
- Use a cooling rack over the potato mixture bowl, then push the eggs through the wire openings or chop them and add them to the mixture.
- Prepare the dressing by combining the vinegar, mayonnaise, mustard, and pickle relish.
- Pour the dressing over the potato mixture and gently stir until fully coated.
- Add salt, pepper, and paprika to taste, folding in the sliced spring onions.
Notes
For an even creamier potato salad, mash some of the boiled potatoes before mixing them in. Customize with fresh herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg
Keywords: potato salad, summer recipe, picnic food, side dish, creamy salad
