Description
A creamy and comforting potato salad perfect for summer gatherings or cozy dinners.
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
- Scrub, peel, and cut the potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water.
- Bring it to a boil over medium-high heat.
- Boil the potatoes for approximately 10 minutes, until they’re firm-tender.
- Drain the cooked potatoes in a colander and set them aside to cool.
- Once cooled, add the potatoes to a large mixing bowl.
- Chop the onion and celery finely, adding them to the bowl of cooled potatoes.
- Hard-boil the eggs while the potatoes cool, then peel them.
- In a separate bowl, create the dressing by combining the vinegar, mayonnaise, mustard, pickle relish, salt, and pepper.
- Gently fold the dressing into the potato mixture.
- Garnish with sliced spring onions and a sprinkle of paprika.
Notes
This potato salad is even better the next day! Store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg