Description
A classic creamy potato salad made with tender potatoes, crunchy vegetables, hard-boiled eggs, and a tangy mayonnaise-mustard dressing. Perfect for potlucks, picnics, and barbecues.
Ingredients
6 medium potatoes (around 3 pounds), scrubbed, peeled, and cubed
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 (for garnish)
1 teaspoon paprika (for garnish)
Instructions
- Scrub, peel, and cut the potatoes into one-inch cubes.
- Place potatoes in a large pot, cover with water, and bring to a boil. Cook for about 10 minutes, or until firm-tender.
- Drain the potatoes and allow them to cool.
- In a large bowl, combine cooled potatoes with chopped onion and celery.
- Chop the hard-boiled eggs and add them to the potato mixture.
- In a separate bowl, mix mayonnaise, mustard, pickle relish, vinegar, salt, and pepper until smooth.
- Fold the dressing into the potato mixture, mixing gently to coat evenly.
- Garnish with sliced spring onions and a sprinkle of paprika.
Notes
Do not overcook potatoes to avoid a mushy texture.
Potato salad tastes better after chilling for a few hours to let flavors blend.
Best served cold—avoid reheating.
Can be made up to 1 day in advance for convenience.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
