Description

This Perfect Picnic Potato Salad is a delightful blend of small yellow potatoes, hard boiled eggs, and crunchy celery. Its creamy dressing and touch of mustard make it a must-have for picnics and gatherings, providing an easy, homemade taste that everyone will love.

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 potatoes in a large pot and cover them with water. Season with salt and bring to a boil.
Once boiling, reduce to a simmer and cook for 25-30 minutes, or until the potatoes are soft and can be pierced easily with a fork.
Drain the potatoes and allow them to cool slightly. Once cool enough to handle, peel the skin off and chop the potatoes into bite-sized pieces, placing them in a large bowl.

Notes

For added flavor, include some chopped herbs like parsley or dill.
Adjust the amount of mayo based on your texture preference—add more for a creamier salad.
This salad can be made a day ahead and stored in the fridge for best flavors.

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 2g
Sodium: 400mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 7g
Cholesterol: 70mg