Easy Potato Salad
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4.9
20 reviews
Excellent
Easy Potato Salad
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This EASY Potato Salad recipe is made using a few traditional ingredients including a combination of mayo and mustard, relish, potatoes, eggs, celery, and onions.
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Ingredients
Potato Salad:
- 8 potato about 3.75 lbs. total, medium Yukon Gold
- 2 Tablespoons white vinegar distilled
- 5 egg see notes, hard-boiled
- salt to taste
- black pepper to taste
Potato Salad Dressing:
- ¼ cup yellow onion finely diced
- 2 celery diced, sticks
- ½ cup mayonnaise
- 2 Tablespoons yellow mustard
- 1.5 Tablespoons sweet relish
- ½ teaspoon garlic salt
To garnish:
- ½ teaspoon dried dill weed
- 1/4 teaspoon paprika
- 3 green onions diced
Instructions
- Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leave the skin on. Add them to the pot, and stir in a teaspoon of salt.
- Bring the water to a gentle boil and cook until fork tender, 20-25 minutes.
- While the water boils, combine the onions, celery, mayo, mustard, relish, and garlic salt in a small bowl. Set aside in the fridge.
- Drain the potatoes. Once cool enough to handle, dice them into cubes. You can leave the skin on if desired, I leave the skin of some and remove it from others.
- Drizzle with white vinegar while they're still warm and gently stir to combine. Let them cool.
- Toss with mayo mixture until combined. Add diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
- Transfer to a clean serving bowl. Garnish with dill weed, paprika, and green onions.
- Refrigerate for a minimum of 4 hours, covered.
Notes
- Perfect Hard Boiled Eggs:
- Red potatoes or Yukon golds hold their shape best after boiling and have a creamier consistency.
- Storage: Leftover potato salad that is refrigerated shortly after eating it can be stored in an airtight container in the fridge for 3-4 days.
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
- Gradually bring them to a boil.
- Once the boil is reached, cover the pot and remove them from the heat.
- Let them sit for 12 minutes.
- Place them in a colander and rinse them under cool running water to stop the cooking process. Then peel and dice.
Nutrition Information
Show Details
Calories
285kcal
(14%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
122mg
(41%)
Sodium
351mg
(15%)
Potassium
790mg
(17%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
296IU
(6%)
Vitamin C
35mg
(39%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 122mg | 41% |
| Sodium | 351mg | 15% |
| Potassium | 790mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 296IU | 6% |
| Vitamin C | 35mg | 39% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
20 reviews
Excellent
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