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Classic Potato Salad

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This creamy potato salad balances tang and sweetness, making it a perfect addition to picnics and gatherings.

Ingredients

Scale
  • 6 medium potatoes (about 3 pounds)
  • 1 onion, chopped (yellow or sweet)
  • 1 celery stalk, chopped
  • 4 eggs, hard-boiled and peeled
  • 2 tablespoons white distilled vinegar
  • 1 cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle relish
  • Salt and freshly ground black pepper to taste
  • 2 spring onions, sliced (green parts for garnish)
  • 1 teaspoon paprika (for color and mild smoky warmth)

Instructions

  1. Scrub, peel, and cut potatoes into one-inch cubes.
  2. Place the potato cubes into a large pot, cover with cold water, and add a pinch of salt.
  3. Bring to a boil, then reduce to a gentle boil and cook for about 10 minutes until firm-tender.
  4. Drain the potatoes and let them cool until warm or at room temperature.
  5. Chop the onion and celery, and add them to a large mixing bowl.
  6. Hard-boil the eggs, then cool, peel, and finely chop or press over the bowl.
  7. In a small bowl, whisk together the mayonnaise, yellow mustard, pickle relish, and vinegar. Season with salt and pepper.
  8. Add the cooled potatoes and eggs to the bowl with onion and celery. Pour the dressing over and gently fold to coat.
  9. Garnish with spring onions and paprika. Chill for at least 30 minutes before serving.

Notes

For best results, use waxy potatoes like Yukon Gold. This potato salad can be made a day in advance for improved flavor.

Nutrition

Find it online: https://www.simplefamilydishes.com/potato-salad-recipe/