Description
This Creamy Potato Salad is a classic American side dish perfect for picnics, potlucks, and BBQs. Made with tender potatoes, hard-boiled eggs, crunchy celery, and a tangy-sweet dressing, it’s easy to prepare and always a crowd-pleaser.
Ingredients
6 medium potatoes (about 3 pounds), peeled and cubed
1 onion, chopped
1 celery stalk, chopped
4 hard-boiled eggs, peeled
2 tablespoons white distilled vinegar
1 cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons pickle relish
Salt and pepper, to taste
Garnish:
2 spring onions, sliced
1 teaspoon paprika
Instructions
Cook Potatoes: Scrub, peel, and cut potatoes into 1-inch cubes. Place in a large pot, cover with water, and boil over medium-high heat for about 10 minutes, or until firm-tender. Drain and cool.
Prepare Ingredients: In a large bowl, add cooled potatoes, chopped onion, and celery.
Add Eggs: Push hard-boiled eggs through a cooling rack over the bowl (or chop) and add to mixture.
Make Dressing: In a separate bowl, whisk together mayonnaise, mustard, pickle relish, salt, and pepper.
Combine: Fold dressing gently into the potato mixture until well combined.
Garnish: Top with paprika and sliced spring onions. Chill before serving if desired
Notes
For extra flavor, mix in a splash of reserved pickle juice.
Can be made a day ahead for better flavor development.
Use red or Yukon Gold potatoes for a creamy texture.
Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
