Description
A classic and creamy potato salad perfect for summer gatherings, picnics, and barbecues.
Ingredients
- 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
Instructions
- Boil the potatoes in salted water until tender, then drain and let cool.
- Once cooled, peel and chop the potatoes into bite-sized pieces.
- In a large bowl, combine the chopped potatoes, onion, celery, and hard-boiled eggs.
- In a separate bowl, mix together the mayonnaise, vinegar, mustard, pickle relish, salt, and pepper.
- Pour the dressing over the potato mixture and gently stir to combine.
- Chill the salad in the refrigerator for at least 1 hour before serving.
- Garnish with sliced spring onions and a sprinkle of paprika before serving.
Notes
- For a tangier flavor, add more vinegar or mustard to the dressing.
- This salad can be made a day in advance for better flavor.
- Feel free to add other ingredients like diced pickles or bell peppers for extra crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American