Description

This Perfect Picnic Potato Salad combines tender yellow potatoes, crunchy celery, and creamy mayo, making it the ultimate side dish for any outdoor gathering. With easy preparation, it’s the go-to choice for a quick dinner or a delicious side at your next barbecue!

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

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Instructions

Place the scrubbed potatoes in a large pot and cover them with water. Add a generous amount of salt and bring to a boil.
Reduce to a simmer and cook for about 25-30 minutes, or until the potatoes are tender enough to pierce with a fork.
Once cooked, drain the potatoes and allow them to cool slightly. After they are cool enough to handle, peel away the skin.
Cut the cooled potatoes into bite-sized chunks and transfer them to a large mixing bowl.

Notes

Adjust the amount of mayo and mustard to suit your taste preferences.
Let the salad chill in the refrigerator for at least 2 hours before serving for best flavor.
Add some fresh herbs like dill or parsley for an extra layer of flavor.

Nutrition

Serving Size: 1 cup
Calories: 350
Sugar: 2g
Sodium: 250mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 7g
Cholesterol: 150mg