Description
A simple, creamy potato salad suitable for picnics and gatherings.
Ingredients
Scale
- 3 lbs potatoes, peeled and cubed
- 4 hard-boiled eggs, chopped
- 1 cup celery, chopped
- 1/2 cup red onion, finely chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika for garnish
Instructions
- Place potatoes in a large pot and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well and let cool slightly.
- In a large bowl, combine the cooled potatoes, chopped eggs, celery, and red onion.
- In a separate small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper.
- Pour the dressing over the potato mixture. Gently fold everything together until the potatoes are evenly coated.
- Cover the bowl and refrigerate for at least 2 hours to allow flavors to meld.
- Before serving, sprinkle with paprika.
Notes
- For a tangier flavor, add 1/4 cup of sweet pickle relish to the dressing mixture.
- You can substitute sweet onion for red onion if preferred.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 7
- Cholesterol: 95
Keywords: potato salad, picnic food, summer side dish, 4th of July Side Dishes, cold salad