Description

This Creamy Potato Salad features tender potatoes, hard-boiled eggs, and creamy dressing, making it a delightful side dish for any gathering. With simple prep and rich flavors, it’s the ideal recipe for quick dinners or summer picnics.

Ingredients

Scale

3 pounds potatoes
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 to taste
pepper to taste
2 spring onions, sliced
1 teaspoon paprika

Cook Mode Prevent your screen from going dark

Instructions

Scrub, peel, and cut the potatoes into one-inch cubes.
Place the potato cubes into a large pot and cover with water.
Boil the potatoes over medium-high heat for about 10 minutes until they are firm-tender. Test doneness with a fork.
Drain the cooked potatoes and let them cool.
In a large mixing bowl, combine the cooled potatoes, chopped onions, 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 stir into the mix.
Pour vinegar over the potato and egg mixture.

Notes

Adjust the seasoning with salt and pepper according to taste.
For added flavor, consider mixing in some diced pickles or chopped herbs.
Let the salad chill in the refrigerator for a while before serving for the best flavor.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 2g
Sodium: 350mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 6g
Cholesterol: 70mg