Description
A creamy and tangy potato salad loaded with fresh veggies, perfect for picnics and cookouts.
Ingredients
- 6 medium Potatoes
- 1 Celery stalk
- 1 Onion
- 2 Spring onions
- 4 hard-boiled Eggs
- 1 cup Mayonnaise
- 1 tablespoon Yellow Mustard
- 2 tablespoons Pickle relish
- 1 teaspoon Paprika
- Salt and pepper to taste
- 2 tablespoons white Distilled vinegar
Instructions
- Start by boiling the potatoes in a large pot of salted water until they’re fork-tender, about 15 to 20 minutes. Once done, drain and let cool completely.
- While the potatoes cool, chop your celery, onion, and spring onions finely.
- In a large mixing bowl, combine your cooled potatoes, chopped vegetables, and diced hard-boiled eggs.
- In another bowl, mix together the mayonnaise, yellow mustard, pickle relish, paprika, salt, pepper, and vinegar until smooth.
- Pour the dressing over the potato mixture and gently stir until everything is thoroughly coated.
- Pop the salad in the refrigerator for at least 30 minutes to allow flavors to meld before serving.
Notes
For added texture, mix in diced pickles or a splash of pickle juice. This salad is best enjoyed fresh, but can be stored for 3 to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern