Description
Creamy Potato Salad Recipe made with tender potatoes, crunchy vegetables, and a rich tangy dressing. Easy, classic, and perfect for BBQs, picnics, and everyday meals. Try it today!
Ingredients
Scale
6 medium potatoes, peeled and cubed
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
Garnish:
2 spring onions, sliced
1 teaspoon paprika
Instructions
- Scrub, peel, and cut the potatoes into one inch cubes. Place them in a large pot and cover with water.
- Bring to a boil over medium high heat and cook for about 10 minutes until tender but still firm. Check with a fork, then drain and let cool completely.
- Transfer cooled potatoes to a large bowl. Add chopped onion and celery.
- Chop or mash the hard boiled eggs and add to the bowl. Drizzle vinegar over the mixture.
- In a separate bowl, mix mayonnaise, mustard, pickle relish, salt, and pepper until smooth.
- Gently fold the dressing into the potato mixture until evenly coated.
- Garnish with sliced spring onions and paprika. Chill before serving for best flavor.
Notes
Start potatoes in cold water for even cooking.
Do not overcook to avoid mushy texture.
Let potatoes cool before adding dressing.
Chill for at least 1 hour for better flavor.
Adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 357 kcal
- Sugar: 2g
- Carbohydrates: 31g
- Protein: 7g