Description
This Perfect Picnic Potato Salad features tender yellow potatoes and hard boiled eggs, combined with a creamy dressing. It’s the go-to dish for summer gatherings, picnics, or quick family dinners. With its irresistible flavor and simple preparation, this homemade salad will be a hit at any meal.
Ingredients
Scale
- 2 pounds small yellow potatoes, skin on, scrubbed
- 1–2 tablespoons rice vinegar
- 1/4 – 1/2 medium red onion, finely chopped, about 1/3 cup
- 3 stalks celery, finely chopped
- 3 hard boiled eggs, peeled and chopped
- 1 tablespoon mustard of choice
- 1/2 – 3/4 cup mayo, or to taste
- salt and freshly ground black pepper
Instructions
- Place the potatoes in a large pot and cover with water. Season with salt and bring to a boil.
- Once boiling, reduce the heat and simmer for 25-30 minutes until potatoes are soft.
- Drain the potatoes and let them cool slightly before peeling the skins off.
- Chop the potatoes into bite-sized chunks and place in a large bowl.
Notes
You can adjust the amount of mayo according to your taste preference.
For extra flavor, consider adding fresh herbs like dill or parsley.
This potato salad is best when refrigerated for at least an hour before serving.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg