Description
This Perfect Picnic Potato Salad stands out with its creamy texture and fresh flavor. With simple ingredients like yellow potatoes, celery, and hard-boiled eggs, it’s the ultimate side dish for any gathering. Quick to prepare, this potato salad ensures your meal is both satisfying and delightful!
Ingredients
Scale
- 2 pounds small yellow potatoes, skin on, scrubbed
- 1–2 tablespoons rice vinegar
- 1/3 cup medium red onion, finely chopped
- 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
Instructions
- Place the potatoes in a large pot and cover with water. Season with salt and bring to a boil.
- Once boiling, reduce heat and simmer until the potatoes are soft, about 25-30 minutes.
- Drain the potatoes and allow them to cool slightly. When cool enough, peel the skins off.
- Cut the potatoes into bite-sized pieces and transfer them to a large mixing bowl.
Notes
Ensure to season the cooking water with plenty of salt for maximum flavor.
You can adjust the amount of mayo and mustard according to your taste preference.
Let the salad chill for at least an hour before serving for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg