Description
A classic potato salad recipe packed with creamy goodness and nostalgia, perfect for summer gatherings.
Ingredients
Scale
- 6 medium potatoes (about 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 eggs, hard-boiled and 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
- Prep the potatoes: Wash and peel your potatoes, then chop them into equal-sized cubes (about 1-inch).
- Cook the potatoes: In a large pot, cover the chopped potatoes with cold water, add salt, bring to a boil, then simmer for 10-15 minutes until fork-tender.
- Hard-boil the eggs: Place eggs in a saucepan, cover with water, bring to a boil, cover, and let sit for 9-12 minutes before transferring to an ice bath.
- Chop the vegetables: As the potatoes and eggs cool, chop your onion, celery, and spring onions.
- Mix the dressing: In a bowl, combine mayonnaise, yellow mustard, pickle relish, vinegar, salt, and pepper.
- Combine ingredients: Once potatoes cool, fold them into the dressing with chopped eggs and veggies.
- Season to taste: Adjust with more salt, pepper, or vinegar as needed.
- Chill: Let your potato salad chill in the fridge for at least an hour for best flavor.
Notes
For added flavor, consider adding herbs, bacon, or even some chopped apples for a sweet surprise.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 186mg
Keywords: potato salad, summer recipes, classic recipes, comfort food