Description
This creamy potato salad recipe is the ultimate crowd-pleaser for any gathering, whether it’s a picnic, barbecue, or potluck. With its rich and tangy flavor profile, thanks to the combination of mayonnaise and mustard, this dish is a delightful addition to your table. The recipe is easy to make in just 30 minutes and can be customized with your favorite vegetables or herbs, making it versatile for any occasion. Enjoy it as a refreshing side or as a satisfying light meal on its own. This creamy potato salad will undoubtedly become a staple at your get-togethers!
Ingredients
Scale
- 6 medium potatoes (about 3 pounds)
- 1 onion (chopped)
- 1 celery stalk (chopped)
- 4 hard-boiled eggs
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- Salt and pepper to taste
- Garnish: sliced spring onions and paprika
Instructions
- Scrub, peel, and cut the potatoes into one-inch cubes. Place them in a large pot and cover with water.
- Boil over medium-high heat for about 10 minutes until firm-tender. Test doneness with a fork.
- Drain the potatoes in a colander and let them cool.
- In a large mixing bowl, combine the cooled potatoes with chopped onion and celery.
- Hard-boil the eggs by placing them in boiling water for about 10 minutes, cool, and peel.
- Chop or push eggs through a cooling rack into the potato mixture. Add vinegar, salt, and pepper, mixing well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg