Description

This creamy potato salad recipe brings together tender potatoes, hard-boiled eggs, crisp vegetables, and a rich dressing. It’s the perfect side dish for any occasion, offering irresistible flavors and simple preparation for a delightful homemade meal.

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 and pepper to taste
2 spring onions, sliced
1 teaspoon paprika

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Instructions

Scrub, peel, and cut the potatoes into one-inch cubes.
Place the potato cubes into a large pot and cover them with water.
Boil the potatoes over medium-high heat for about 10 minutes until firm-tender.
Drain the cooked potatoes and allow them to cool.
In a large mixing bowl, combine the cooled potatoes with chopped onions and celery.
Hard-boil the eggs, then cool and peel them.
Either push the eggs through a cooling rack over the potato mixture or chop them and add directly.
Pour vinegar over the mixture and gently stir everything together.

Notes

Feel free to adjust the seasoning according to your personal taste.
For added flavor, let the salad chill in the refrigerator for at least an hour before serving.
This salad can be made a day in advance for easy preparation.

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 5g
Sodium: 420mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 7g
Cholesterol: 70mg