Description
A creamy potato salad recipe that’s perfect for summer barbecues and family gatherings.
Ingredients
- 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
- Start by scrubbing, peeling, and cutting 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 approximately 10 minutes or until they are firm-tender.
- Drain the cooked potatoes and set them aside to cool.
- Once the potatoes are cooled, place them in a large mixing bowl.
- Chop the onions and celery and mix them into the potato bowl.
- Hard-boil the eggs, then cool and peel them.
- You can either push the cooled eggs through a cooling rack into the potato mixture or chop them and add them directly.
- Drizzle the vinegar over the egg mixture and stir to combine.
- For the dressing, in a separate bowl, mix the mayonnaise, mustard, pickle relish, salt, and pepper to taste.
- Pour the dressing over the potato mixture and gently stir until everything is well coated.
- Finally, sprinkle sliced spring onions and paprika on top for extra flavor.
Notes
Choose waxy potatoes for best texture. Let potatoes cool completely before mixing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: American