Potato Salad Recipe
Experience the joy of summer gatherings with this creamy Potato Salad Recipe that brings comfort food to new heights. A perfect blend of tender potatoes and crunchy veggies, this classic dish is ideal for picnics, barbecues, or any occasion where friends and family come together. Each bite offers a delightful mix of flavors enhanced by a tangy dressing that elevates every ingredient. Whether enjoyed as a side dish or the star of your spread, this potato salad promises to be a crowd-pleaser. Simple to make yet bursting with flavor, it invites you to share not just a meal but memories filled with laughter and love.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 hard-boiled eggs, chopped
- 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 the potatoes under cool running water, peel them, and cut into one-inch cubes.
- Boil the cubed potatoes in salted water for about 10 minutes until fork-tender but not mushy; drain and let cool.
- In a large mixing bowl, combine cooled potatoes with chopped onion, celery, and hard-boiled eggs.
- In a separate bowl, mix mayonnaise, yellow mustard, pickle relish, vinegar, salt, pepper, and paprika until smooth.
- Pour the dressing over the potato mixture and gently fold everything together until well-coated.
- Chill in the refrigerator for at least one hour before serving to allow flavors to meld.
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
Find it online: https://cookingwitheliana.com/potato-salad-recipe/