The Best Potato Salad Recipe
This is the best potato salad recipe with eggs, crunchy veggies to give it a good crunch. It’s everything a potato salad should be, with nothing extra.
Servings: 10
Calories: 343kcal
Ingredients
- 6 medium white potatoes or Yukon golds about 2 lbs pounds, quartered
- 2 Tablespoons white vinegar
- 2 large celery stalks diced
- 1/2 cup onions finely diced
- 5 hard boiled eggs peeled
- 1½ cups mayonnaise
- 1 Tablespoon yellow mustard
- 1 teaspoons celery seed
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- paprika for garnish
Instructions
- Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes.
- Mix mayonnaise, vinegar, mustard, celery seed, salt and pepper in a large bowl.
- Add potatoes, celery and onion; toss. Roughly chop up hard boiled eggs. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.
Nutrition
Calories: 343kcal | Carbohydrates: 16g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Cholesterol: 107mg | Sodium: 507mg | Potassium: 566mg | Fiber: 3g | Vitamin A: 150IU | Vitamin C: 14.6mg | Calcium: 57mg | Iron: 4.6mg