Description

This Perfect Picnic Potato Salad offers irresistible flavors with tender yellow potatoes, crunchy celery, and hearty boiled eggs. Simple to prepare and a delightful addition to any meal or gathering, it’s perfect for picnics or family dinners.

Ingredients

Scale

2 pounds small yellow potatoes, skin on, scrubbed
1–2 tablespoons rice vinegar
1/4 – 1/2 medium red onion, finely chopped, about 1/3 cup
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

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Instructions

Place the potatoes in a large pot and cover with water. Season generously with salt and bring to a boil.
Once boiling, reduce heat and let simmer until potatoes are tender, about 25-30 minutes, depending on their size.
Drain the cooked potatoes and allow them to cool slightly. Once cool enough to handle, peel the skin away from the potatoes.
Chop the potatoes into bite-sized pieces and transfer them to a large mixing bowl.

Notes

For added flavor, try using flavored mustard in the salad.
Adjust the amount of mayo to your liking; some may prefer a creamier dish.
Serve chilled for the best taste and texture.

Nutrition

Serving Size: 1 cup
Calories: 230
Sugar: 1g
Sodium: 300mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 5g
Cholesterol: 70mg