Creamy Potato Salad Recipe
This creamy potato salad is a deliciously comforting dish that combines tender potatoes with a creamy, tangy dressing, enhancing any gathering with its flavor and crunch.
Ingredients
- 3 pounds Medium potatoes
- 1 Sweet 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 Sweet pickle relish
- to taste Salt and pepper
- 2 Spring onions, sliced
- 1 teaspoon Paprika
Instructions
- Scrub, peel, and cut the medium potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water. Boil the potatoes over medium-high heat for approximately 10 minutes until they are firm-tender.
- Drain the cooked potatoes and set them aside to cool in a large mixing bowl.
- Chop the sweet onion and celery, then add these to the cooled potatoes.
- Hard-boil the eggs, then cool and peel them. Either push the eggs through a cooling rack over the potato mixture or chop them and add them directly.
- Pour the white distilled vinegar over the potato mixture.
- In a separate bowl, mix the mayonnaise, yellow mustard, pickle relish, salt, and pepper to create the dressing.
- Fold the dressing into the potato mixture gently.
- Garnish with paprika and sliced spring onions.
- Refrigerate until served.
Notes
- Choose waxier potatoes like Yukon Gold for better texture.
- Refrigerate salad for at least an hour before serving to enhance flavors.
Nutrition
Calories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 1g
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