Description
This creamy potato salad features tender potatoes, hard-boiled eggs, and a tangy dressing, making it a perfect dish for picnics or family gatherings. Easy to prepare and always a favorite, it’s a delightful addition to any meal.
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 the potatoes into one-inch cubes.
- Place the potato cubes in a large pot and cover with water.
- Boil the potatoes over medium-high heat for about 10 minutes, until firm-tender. Test doneness with a fork.
- Drain cooked potatoes and set aside to cool.
- In a large mixing bowl, combine the cooled potatoes with chopped onions and celery.
- Hard-boil the eggs, cool, and peel them.
- Either push the eggs through a cooling rack over the potato mixture or chop them and mix in.
- Pour vinegar over the egg mixture.
Notes
For an extra kick, add more mustard or relish to taste.
Garnish with additional spring onions or paprika before serving for a pop of color.
Allow the salad to chill for at least 30 minutes to let flavors meld.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg