Description
This Creamy Potato Salad Recipe combines tender potatoes with a tangy dressing, perfect for picnics and barbecues.
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
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large bowl, combine the cooled potatoes, chopped onion, celery, and hard-boiled eggs.
- In a separate bowl, whisk together the vinegar, mayonnaise, mustard, and pickle relish. Season with salt and pepper.
- Pour the dressing over the potato mixture and gently stir until well combined.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with sliced spring onions and a sprinkle of paprika before serving.
Notes
Feel free to customize with your favorite herbs or add diced pickles for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: Creamy Potato Salad Recipe, potato salad, summer salad, picnic recipes, American cuisine