Description
This Perfect Picnic Potato Salad boasts a delightful flavor with tender potatoes, crisp veggies, and creamy dressing. Ideal for summer gatherings or a quick meal, it’s easy to make and a favorite among food lovers.
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
- Boil the potatoes in a large pot of salted water until soft, about 25-30 minutes.
- Drain the potatoes and let them cool slightly. Then, peel the skin away from the potatoes.
- Chop the potatoes into bite-sized pieces and transfer them to a large mixing bowl.
Notes
Adjust the mayo according to your taste for creaminess.
Add more veggies like bell peppers for added crunch.
This salad can be made a day ahead for better flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg