Potato Salad
A creamy and tasty potato salad that's perfect for gatherings, picnics, or simple family meals.
Ingredients
For the Potato Salad
- 6 medium medium potatoes (around 3 pounds) Starchy potatoes like Russets or Yukon Golds work best.
- 1 onion, chopped
- 1 stalk celery, chopped
- 4 eggs, hard-boiled and peeled
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise Greek yogurt can be substituted for a healthier option.
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish For added flavor, diced pickles can be added.
- Salt and pepper to taste
- 2 spring onions sliced For garnish.
- 1 teaspoon paprika For garnish.
Instructions
Preparation
- 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 about 10 minutes, or until they are firm-tender.
- Drain the cooked potatoes and set them aside to cool.
- In a large mixing bowl, place the cooled potatoes. Chop the onions and celery and add them to the bowl.
- Hard-boil the eggs. Allow them to cool before peeling.
- You can either push the eggs through a cooling rack over the potato mixture or chop them and add them directly to the bowl.
Mixing
- Mix the dressing ingredients: vinegar, mayonnaise, mustard, pickle relish, salt, and pepper. Stir well and pour it over the potato mixture.
- Combine everything gently until the potatoes are well coated.
- Sprinkle with sliced spring onions and paprika before serving.
Notes
Serve potato salad chilled or at room temperature. It pairs well with grilled meats or sandwiches. Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. If the salad seems dry after storing, stir in a bit more mayonnaise to refresh it.