Description
A delightful and creamy potato salad perfect for picnics, barbecues, and family gatherings.
Ingredients
Scale
- 2 pounds of waxy potatoes
- 1 cup of mayonnaise
- 2 tablespoons of mustard
- 1/2 cup of chopped celery
- 1/2 cup of chopped onion
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until tender, roughly 15-20 minutes. Drain and let cool.
- Once cool, peel and cube the potatoes.
- In a large bowl, mix together the mayonnaise, mustard, celery, onion, and eggs.
- Gently fold in the cubed potatoes until well combined.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour before serving.
- Before serving, sprinkle with paprika for an added touch of flavor.
Notes
For a creamier texture, let the salad sit in the fridge longer to allow flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg