Description

This Perfect Picnic Potato Salad features vibrant yellow potatoes, crisp celery, and savory eggs, all enveloped in a creamy dressing. Ideal for picnics or potlucks, it’s simple to prepare and sure to impress your family and friends with its delicious flavor.

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

Cook Mode Prevent your screen from going dark

Instructions

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

Notes

For added flavor, consider incorporating fresh herbs like dill or parsley.
Allow the salad to chill in the refrigerator for a few hours before serving to enhance the flavors.
Feel free to adjust the mayo and mustard according to your taste preferences.

Nutrition

Serving Size: 1 cup
Calories: 280
Sugar: 2g
Sodium: 350mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 6g
Cholesterol: 70mg