Description
This Perfect Picnic Potato Salad combines tender yellow potatoes with crunchy celery and zesty mustard for an easy, delicious side dish perfect for gatherings or potlucks.
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, then season with salt and bring to a boil.
- Reduce heat to a simmer and cook until the potatoes are soft enough to pierce with a fork, approximately 25-30 minutes, depending on the size of the potatoes.
- Once cooked, drain the potatoes and allow them to cool for a short time.
- Peel the cooled potatoes by gently pulling off the skin, then chop into bite-sized pieces and transfer to a large bowl.
Notes
Adjust the amount of mayo to your taste for creaminess.
Add fresh herbs like dill for an extra flavor boost.
This salad is best served chilled after mixing.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 200mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg