Description
A timeless potato salad recipe that combines creamy dressing with tender potatoes, perfect for gatherings and picnics.
Ingredients
Scale
- 6 medium potatoes (approximately 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
- Begin by scrubbing, peeling, and cutting 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, testing doneness with a fork.
- Once done, drain the cooked potatoes and allow them to cool.
- Transfer the cooled potatoes into a large mixing bowl.
- Chop the onion and celery, adding them to the bowl with the potatoes.
- Hard-boil the eggs, cool them, and peel. You can either push the eggs through a cooling rack over the potato mixture or chop them and add them directly.
- Prepare the dressing by mixing the mayonnaise, yellow mustard, pickle relish, white vinegar, salt, and pepper.
- Gently fold the dressing into the potato mixture.
- Finally, sprinkle sliced spring onions and paprika over the top for flavor and presentation.
Notes
Let the potato salad chill for at least an hour before serving to enhance the flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg
Keywords: potato salad, side dish, picnic recipe, classic recipe
