Classic Potato Salad
A creamy and tangy potato salad that’s perfect for gatherings, picnics, or barbecues.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- Scrub, peel, and cut 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 cool, place them in a large mixing bowl. Chop the onions and celery and add them to the potatoes.
- Hard-boil the eggs by placing them in boiling water, then cool and peel the eggs.
- Either push the eggs through a cooling rack over the potato mixture bowl or chop them and add them to the mixture.
- Now it’s time to make the dressing. In a separate bowl, mix the vinegar, mayonnaise, yellow mustard, pickle relish, salt, and pepper.
- Pour the dressing over the potato mixture and gently stir until everything is well combined.
- Top with sliced spring onions and a sprinkle of paprika for an added touch.
Notes
Store leftover potato salad in an airtight container in the refrigerator and consume within 3 days.
Find it online: https://comfortkitchenrecipes.com/potato-salad-recipe/