Description
A creamy and crunchy potato salad perfect for summer picnics and family gatherings.
Ingredients
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 hard-boiled eggs, 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
- Start by scrubbing, peeling, and cutting the potatoes into one-inch cubes.
- Place the potato cubes in a large pot and cover them with water.
- Bring to a boil over medium-high heat and cook for about 10 minutes, or until firm-tender.
- Once cooked, drain the potatoes and set them aside to cool.
- In a large mixing bowl, combine the cooled potatoes, chopped onion, and celery.
- Hard-boil the eggs, then cool and peel them. You can either chop them or push them through a cooling rack into the potato mixture.
- For the dressing, mix together the vinegar, mayonnaise, yellow mustard, pickle relish, salt, and pepper. Fold this dressing into the potato mixture.
- Garnish with sliced spring onions and a sprinkle of paprika before serving.
Notes
For a creamier texture, let the potatoes cool in the dressing before mixing in other ingredients. Adjust vinegar and mustard based on your preference for tanginess.