Description
A creamy and comforting potato salad perfect for picnics and gatherings, offering a delightful blend of flavors and textures.
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 potatoes into one-inch cubes.
- Place potato cubes into a large pot and cover with water.
- Boil potatoes over medium-high heat for approximately 10 minutes until firm-tender.
- Drain cooked potatoes and set aside to cool.
- Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
- Hard-boil the eggs. Cool and peel eggs.
- Chop eggs and add them to the mixture.
- In a small bowl, combine mayonnaise, vinegar, mustard, and relish. Season with salt, pepper, and paprika, whisking until smooth.
- Pour the dressing over the potato mixture and gently fold to coat.
- Taste and adjust seasoning. Finish with sliced spring onions on top.
Notes
For optimal flavor, allow the salad to chill in the fridge for at least an hour before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg