Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 eggs, hard-boiled and peeled
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- Salt and pepper to taste
- 2 spring onions, sliced (for garnish)
- 1 teaspoon paprika (for garnish)
Instructions
- 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 in a potato cube to test doneness.
- Drain cooked potatoes and set aside to cool.
- Place the cooled potatoes in a large mixing bowl. Chop the onions and celery and add to potatoes.
- Hard-boil eggs. Cool and peel eggs.
- Place a cooling rack over the potato mixture bowl, push the eggs through the wire opening, or chop them and add them to the mixture.
- Pour vinegar over the egg mixture.
- Mix the mayonnaise, mustard, pickle relish, salt, and pepper in a separate bowl.
- Fold the dressing into the potato mixture.
- Garnish with paprika and sliced spring onions.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture.
- Do not overcook potatoes to prevent mushiness.
- For extra creaminess, add a bit more mayonnaise or a splash of milk.
- If the salad is dry, mix in additional dressing before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 120mg