Description
This creamy potato salad features tender potatoes, crunchy celery, and flavorful onions. It’s a simple and nourishing dish that’s perfect for picnics or quick dinners.
Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 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
- 2 spring onions sliced
- 1 teaspoon paprika
Instructions
- Scrub, peel, and cut the potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water.
- Boil the potatoes over medium-high heat for about 10 minutes until they are firm-tender. Check doneness by inserting a fork into a potato cube.
- Drain the cooked potatoes and allow them to cool.
- In a large mixing bowl, combine the cooled potatoes with chopped onion and celery.
- Hard-boil the eggs, then cool and peel them.
- Push the eggs through a cooling rack over the potato mixture or chop them and mix in.
- Pour vinegar over the egg mixture.
Notes
Feel free to add herbs for extra flavor, such as dill or parsley.
Adjust seasoning with salt and pepper according to taste.
For a creamier texture, mix in additional mayonnaise.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg