Description
This Perfect Picnic Potato Salad features tender yellow potatoes, crisp celery, and creamy dressing, making it the ultimate side dish for gatherings or quick meals.
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
Instructions
- Fill a large pot with water, adding the scrubbed potatoes, and cover with more water.
- Generously season the water with salt and bring to a boil.
- Once boiling, reduce the heat and let simmer for about 25-30 minutes until the potatoes are tender enough to pierce with a fork.
- Once cooked, drain the potatoes and let them cool slightly.
- After cooling, peel the potatoes by removing the skins. Chop them into bite-sized pieces and transfer to a bowl.
Notes
Adjust the amount of mayo and mustard according to personal taste.
For an extra kick, add herbs like dill or parsley.
Serve chilled for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg