Description
A creamy and comforting potato salad that is perfect for any gathering, evoking nostalgia and delicious memories.
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
- Scrub, peel, and cut the potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water.
- Bring to a boil and boil the potatoes over medium-high heat for approximately 10 minutes until firm-tender.
- Drain the potatoes and set them aside to cool.
- In a large mixing bowl, combine the cooled potatoes with the chopped onion and celery.
- Hard-boil the eggs: Place them in a pot of water, bring to a boil, cover, and let sit for 10-12 minutes.
- Transfer the eggs to an ice bath for cooling; then, peel the eggs.
- Using a cooling rack, push the eggs through the wire openings or chop them and add them to the mixture directly.
- Add vinegar, mayonnaise, yellow mustard, pickle relish, salt, and pepper to the potato mixture and gently fold together.
- Sprinkle with paprika for a lovely finish.
Notes
This salad can be made a day in advance for optimal flavor. Feel free to customize it with your favorite veggies or herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg