Description
A classic potato salad featuring creamy mayonnaise, tangy mustard, and briny olives, perfect for summer gatherings.
Ingredients
Scale
- 2 pounds Potatoes (preferably small red skinned)
- 1/2 cup celery (chopped)
- 1/2 cup onion (sweet, chopped)
- 1/4 cup green olives (pimento stuffed, sliced, optional)
- 1 cup mayonnaise
- 1 1/2 tablespoons mustard (yellow)
- Salt and pepper to taste
- 2 hard-boiled Eggs (for garnish)
- Paprika (for garnish)
Instructions
- Rinse and remove any bad spots or eyes from the potatoes. Don’t peel.
- Place potatoes in a large saucepan and cover them with cold water by two inches.
- Slowly bring the potatoes to a boil. Cook them until just about done, about 30 to 45 minutes.
- Drain potatoes in a colander. Allow to cool slightly.
- Chop your celery and onion. Place them in a large bowl.
- Cut the potatoes into halves or quarters and add them to the bowl.
- Top with mayonnaise and mustard according to taste. Add olives if using and gently fold together.
- Taste before adding any additional salt and pepper.
- Add sliced hard-boiled egg for garnish.
- Refrigerate the salad for at least an hour before serving.
Notes
For best flavor, prepare the salad a day in advance. Store in an airtight container for up to 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 1g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg