Potato Salad
A creamy and flavorful potato salad that's perfect for summer barbecues and family gatherings, combining potatoes, vegetables, and a rich dressing.
Ingredients
For the Potato Salad
- 6 medium medium potatoes (around 3 pounds) Scrubbed, peeled, and cut into one-inch cubes
- 1 whole onion, chopped
- 1 stalk celery, chopped
- 4 whole hard-boiled eggs, peeled
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- to taste Salt and pepper Add according to preference
- 2 spring onions sliced
- 1 teaspoon paprika
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 over medium-high heat for approximately 10 minutes until firm-tender.
- Drain the cooked potatoes and set them aside to cool.
- Chop the onion and celery and add them to the cooled potatoes.
- Hard-boil the eggs, then allow them to cool before peeling.
- Push the eggs through a cooling rack directly into the potato mixture or chop them finely and mix them in.
- In a separate bowl, mix together the white distilled vinegar, mayonnaise, yellow mustard, pickle relish, salt, and pepper. Adjust to taste.
Combining
- Pour the dressing over the potato mixture, adding the sliced spring onions and paprika. Gently fold until evenly coated.
Notes
This potato salad is best served chilled. Store it in an airtight container in the refrigerator for 3 to 5 days. Avoid soaking up dressing by ensuring potatoes are cooled before mixing.