Description
This creamy potato salad recipe is a classic side dish perfect for any occasion. It combines tender potatoes, crisp vegetables, hard-boiled eggs, and a tangy dressing for a flavorful and satisfying dish.
Ingredients
Scale
- 3 pounds medium potatoes, peeled and cubed
- 1 sweet onion, chopped
- 2 celery stalks, chopped
- 6 hard-boiled eggs, peeled
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup sweet pickle relish
- Salt and pepper to taste
- 2 spring onions, sliced (for garnish)
- 1 teaspoon paprika (for garnish)
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. Add the chopped onions and celery to the potatoes.
- Cook the eggs until the yolks are firm. Soak them in an ice bath, then peel them.
- 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.
- Pour vinegar over the potato mixture.
- In a separate bowl, mix the mayonnaise, mustard, pickle relish, salt, and pepper.
- Fold the dressing into the potato mixture.
- Garnish with sliced spring onions and paprika.
Notes
- For best results, use Yukon Gold potatoes.
- Adjust the amount of mayonnaise to your liking.
- Chill the potato salad for at least 30 minutes before serving to allow the flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg
Keywords: potato salad, creamy potato salad, side dish, picnic food, summer salad