Potato Salad Recipe
Discover the joy of making a classic Potato Salad Recipe that’s creamy, flavorful, and perfect for any gathering! This beloved dish combines tender potatoes with crisp vegetables and a tangy dressing, creating a delightful balance of textures and tastes. With its vibrant colors and comforting flavors, this potato salad will transport you to sun-soaked picnics and family barbecues with every bite. Easy to whip up, it’s an ideal side dish for summer cookouts or cozy dinners at home. Add your personal touch to make it uniquely yours!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately six people 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 medium waxy potatoes (Yukon Gold or red)
- 1 onion (chopped)
- 1 celery stalk (chopped)
- 4 hard-boiled eggs (peeled)
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise (or vegan mayo)
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- Salt and pepper to taste
- 2 spring onions (sliced)
- 1 teaspoon paprika
Instructions
- Scrub and peel the potatoes, then cut them into one-inch cubes. Boil in salted water until tender but firm, about 10 minutes. Drain and let cool.
- While potatoes cool, chop the onion, celery, and slice the spring onions.
- In a large bowl, combine cooled potatoes with onions, celery, and vinegar; fold gently.
- In a separate bowl, mix mayonnaise, mustard, and pickle relish until smooth. Fold into the potato mixture carefully.
- Add chopped hard-boiled eggs and season with salt, pepper, spring onions, and paprika; stir gently until well combined.
- Chill in the refrigerator for at least an hour before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 180mg
Find it online: https://kitchenmealplan.com/potato-salad-recipe/