Description
Creamy potato salad is perfect for potlucks, picnics, and barbecues. Easy to make and always a crowd favorite.
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). Insert a fork in a potato cube to test doneness.
- 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 eggs. Cool and peel eggs.
- Place a cooling rack over the potato mixture bowl, push the eggs through the wire opening, or chop them and add them to the mixture.
- Mix the mayonnaise, mustard, pickle relish, salt, and pepper in a separate bowl.
- Fold the dressing into the potato mixture.
- Garnish with paprika and sliced spring onions.
Notes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 357 kcal
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 70 mg
Keywords: Creamy Potato Salad, Salad Recipe, Potato Salad