Description
Perfect Picnic Potato Salad is a delightful blend of creamy mayo, crunchy celery, and hearty potatoes. This simple, flavorful dish is perfect for picnics or quick meals.
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
- Place the potatoes in a large pot and cover them with water. Season generously with salt.
- Bring the water to a boil, then reduce to a simmer. Cook until the potatoes are soft, about 25-30 minutes.
- Drain the potatoes and let them cool slightly. Once cool enough to handle, peel the skin off.
- Chop the potatoes into bite-sized chunks and transfer them to a large bowl.
Notes
For extra flavor, consider adding fresh herbs like dill or parsley.
Adjust the mayo to your taste for creaminess preference.
Serve chilled for the best flavor. Avoid overcooking the potatoes to maintain their texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg