Description
A classic creamy potato salad that’s perfect for picnics and barbecues, featuring tender potatoes, fresh veggies, and a flavorful dressing.
Ingredients
- 6 medium potatoes (about 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 hard-boiled eggs, peeled and chopped
- 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
- Begin by scrubbing the potatoes. Peel them and cut into one-inch cubes.
- Place the potato cubes in a large pot, covering them with water.
- Boil over medium-high heat for approximately 10 minutes, until they are firm-tender. Test doneness by inserting a fork into the cubes.
- Drain the cooked potatoes and let them cool in a bowl.
- In a separate bowl, chop the onion and celery, then add to the potatoes.
- Hard-boil the eggs in a pot of boiling water for about 10-12 minutes, then cool and peel them.
- Incorporate the cooled eggs into the potato mixture by either chopping them or pushing them through a cooling rack over the bowl.
- For the dressing, mix vinegar, mayonnaise, mustard, relish, salt, and pepper together, then fold it into the potato mixture.
- Sprinkle the spring onions and paprika on top for an added touch.
- Chill before serving to let the flavors meld.
Notes
Consider using Greek yogurt for a lighter dressing. This potato salad is best enjoyed within 3 to 5 days of preparation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American