Potato Salad
This is literally the best potato salad recipe, ever. Packed full of flavor, you're going to love how simple this summer side dish recipe is.
Servings: 6
Calories: 467kcal
Ingredients
- 6-8 medium potatoes about 2 pounds
- ¼ cup red onion chopped finely
- 3 stalks celery chopped finely
- 3 eggs hard boiled, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika plus more for garnish if desired
- ¼ cup sweet relish
- 1 cup mayonnaise
- 2 teaspoons yellow mustard
Instructions
- Add potatoes to large saucepan, cover with water, adding 1-2 inches above potatoes and cook until fork tender
- Remove from water, add to a large bowl with water and ice to stop the cooking process and make peeling easier. Leave in ice water about 5 minutes
- Remove skins from potatoes, rinse and cut into small cubes
- Add to large bowl with chopped celery, onions and chopped eggs
- In a small bowl, combine the other ingredients and whisk until well combined
- Add to potatoes and stir to combine
- Cover and store in refrigerator until ready to serve
- Store leftovers in an airtight container
Notes
- Rinsing the cooked potatoes will wash off the starch from the potatoes, and this is what will make the potato salad thicker. You can either choose to rinse them or not – either is fine.
Nutrition
Calories: 467kcal | Carbohydrates: 42g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 772mg | Potassium: 961mg | Fiber: 5g | Sugar: 5g | Vitamin A: 365IU | Vitamin C: 43mg | Calcium: 46mg | Iron: 2mg