Description
A creamy potato salad that’s perfect for summer gatherings, with tender potatoes, crunchy vegetables, and zesty dressing.
Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 hard-boiled eggs, 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
- Start by scrubbing, peeling, and cutting the potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water.
- Boil the potatoes over medium-high heat for approximately 10 minutes, or until they’re firm-tender.
- Drain the cooked potatoes and set them aside to cool.
- Once cooled, place the potato cubes into a large mixing bowl.
- Add the chopped onion and celery to the mix.
- For the hard-boiled eggs, place them in a pot of water, bring to a boil, and then let them cook for about 9-12 minutes.
- To add the eggs to your potato salad, either push them through a cooling rack or chop them and add them directly.
- Now, prepare the dressing by combining the mayonnaise, yellow mustard, pickle relish, vinegar, salt, and pepper in a separate bowl.
- Pour the dressing over the potato mixture and gently fold it in.
- Finally, sprinkle the sliced spring onions and paprika over the top.
Notes
Make-ahead advice: Prepare a day in advance, adding spring onions right before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg