Description

This Creamy Potato Salad features tender potatoes and hard-boiled eggs mixed with a savory dressing, making it a delightful side dish for any meal. Quick and simple to prepare, it’s perfect for family gatherings or summer picnics.

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 to taste
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 potato cubes into a large pot and cover with water.
Boil the potatoes over medium-high heat for about 10 minutes until firm-tender.
Drain the cooked potatoes and set them aside to cool.
In a large mixing bowl, combine the cooled potatoes, chopped onions, and celery.
Hard-boil the eggs, then cool and peel them.
Using a cooling rack, push the eggs through the wire opening into the potato mixture, or chop them and add directly.
Pour vinegar over the egg mixture and gently mix.

Notes

For a creamier texture, adjust the amount of mayonnaise to your liking.
Feel free to customize with your favorite herbs or seasonings.
Allow the salad to chill in the fridge for at least an hour before serving for enhanced flavors.

Nutrition

Serving Size: 1 cup
Calories: 250
Sugar: 1g
Sodium: 200mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 7g
Cholesterol: 70mg