Description
A classic creamy potato salad combining tender potatoes, crunchy celery, and hard-cooked eggs, perfect for picnics and gatherings.
Ingredients
Scale
- 6 medium potatoes (about 2 pounds), cut into bite-size chunks
- 1 ½ cups mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (½ cup)
- 4 hard-cooked eggs, chopped
Instructions
- Place the potatoes in a large pan and cover them with water. Bring to a boil and cook for about 10 minutes or until tender. Drain completely.
- In a large mixing bowl, combine the mayonnaise, white vinegar, yellow mustard, salt, and pepper. Stir until the dressing is smooth.
- Add the cooked potatoes, chopped celery, chopped onion, and chopped hard-cooked eggs. Gently toss to coat.
- Cover the potato salad with plastic wrap or a lid and refrigerate for at least 4 hours.
Notes
Let the salad rest for several hours for the flavors to meld. Adjust seasoning after refrigerating if necessary.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 540
- Sugar: 3g
- Sodium: 650mg
- Fat: 45g
- Saturated Fat: 7g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 186mg