Description

This Perfect Picnic Potato Salad brings irresistible flavor with a simple preparation. With tender yellow potatoes, hearty eggs, and a creamy dressing, it’s perfect for gatherings or a comforting meal at home.

Ingredients

Scale

2 pounds small yellow potatoes, skin on, scrubbed
1–2 tablespoons rice vinegar
1/4 – 1/2 medium red onion, finely chopped, about 1/3 cup
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

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Instructions

Place the potatoes in a large pot and cover with water. Season generously with salt and bring to a boil.
Once boiling, reduce heat to a simmer and cook the potatoes for 25-30 minutes until they are tender and can be easily pierced with a fork.
Drain the potatoes and allow them to cool slightly. When they are cool enough to handle, peel off the skins.
Roughly chop the potatoes into bite-sized pieces and transfer them to a large bowl.

Notes

For extra flavor, refrigerate the salad for a few hours before serving.
Adjust the level of mayo to suit your taste preferences.
Feel free to add other veggies or herbs for a personal touch.

Nutrition

Serving Size: 1/6 of recipe
Calories: 250
Sugar: 2g
Sodium: 350mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 90mg