Description
Enjoy the irresistible flavors of Perfect Picnic Potato Salad, featuring tender potatoes, crunchy veggies, and a creamy dressing. This simple recipe is perfect for gatherings, quick dinners, or picnics, making it a favorite for anyone seeking homemade comfort food.
Ingredients
Scale
- 2 pounds small yellow potatoes, skin on, scrubbed
- 1–2 tablespoons rice vinegar
- 1/3 cup medium red onion, finely chopped (about 1/4 – 1/2 onion)
- 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. Season with salt and bring to a boil.
- Reduce heat and simmer until potatoes are tender and easily pierced with a fork, about 25-30 minutes.
- Drain the potatoes and allow them to cool slightly.
- Once cool enough to handle, peel the potatoes and chop them into bite-sized pieces.
- Transfer the chopped potatoes to a large mixing bowl.
Notes
Make sure to chop the veggies finely for the best texture.
Adjust the amount of mayo and mustard to suit your taste.
This salad can be made ahead of time and kept in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg