Description

This Perfect Picnic Potato Salad is packed with flavor and simplicity. Featuring yellow potatoes, crisp celery, and hard-boiled eggs, it’s perfect for gatherings or a quick meal at home. The creamy dressing and crunch from the onions make this dish irresistible!

Ingredients

Scale

2 pounds small yellow potatoes, skin on, scrubbed
1–2 tablespoons rice vinegar
1/4 – 1/2 medium red onion, finely chopped, about 1/3 cup
3 stalks celery, finely chopped
3 hard boiled eggs, peeled and chopped
1 tablespoon mustard of choice
1/2 – 3/4 cup mayo, or to taste
salt and freshly ground black pepper

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Instructions

Place the potatoes in a large pot and cover with water. Season with salt and bring to a boil.
Reduce the heat and simmer until the potatoes are soft and can be easily pierced with a fork, about 25-30 minutes depending on the size.
Drain the potatoes and let them cool slightly. When cool enough to handle, peel the skin off by pulling it away.
Chop the potatoes into bite-sized chunks and transfer to a large mixing bowl.

Notes

For added flavor, try using a flavored mustard in the dressing.
If you like a creamier potato salad, add more mayo to taste.
This salad can be made ahead of time; just store it in the refrigerator until serving.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 320mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg