Potato Salad
This creamy, tangy potato salad is a picnic favorite that is quick to make and perfect for meal prep. Packed with crisp vegetables and a bright vinegar-mustard dressing, it’s comforting and crowd-pleasing.
Ingredients
Vegetables
- 6 medium medium potatoes (around 3 pounds)
- 1 whole onion, chopped
- 1 stalk celery, chopped
- 2 whole spring onions, sliced
Protein
- 4 whole Eggs, hard-boiled and peeled
Sauce
- 1 cup Mayonnaise
- 1 tablespoon Yellow mustard
- 2 tablespoons white distilled vinegar
- 2 tablespoons pickle relish
Spices
- 1 teaspoon paprika
- salt and pepper to taste
Instructions
Preparation
- Scrub, peel, and cut potatoes into one-inch cubes.
- Place potato cubes into a large pot and cover with water.
- Boil potatoes over medium-high heat for approximately 10 minutes until firm-tender; insert a fork to test doneness.
- Drain cooked potatoes and set aside to cool, then place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to the potatoes.
- Hard-boil the eggs, cool and peel, then either push them through a cooling rack over the potato mixture or chop them and add to the bowl.
Dressing
- For the dressing, whisk together mayonnaise, yellow mustard, white distilled vinegar, pickle relish, paprika, salt, and pepper; fold into the potato mixture until coated.
Notes
Chill at least 1 hour to let flavors meld; best within 24 hours. Store in an airtight container in the fridge for up to 3-5 days.