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Homemade Potato Salad

A creamy and delicious potato salad perfect for summer gatherings, family reunions, and picnics.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 medium medium potatoes (around 3 pounds) Scrubbed and peeled
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 4 eggs, hard-boiled and peeled
  • 2 tablespoons white distilled vinegar
  • 1 cup mayonnaise
  • 1 tablespoon yellow mustard
  • 2 tablespoons pickle relish
  • Salt and pepper to taste
  • 2 spring onions sliced For garnish
  • 1 teaspoon paprika

Method
 

Preparation
  1. Scrub, peel, and chop the potatoes into one-inch cubes.
  2. Place potato cubes into a large pot and cover with water.
  3. Boil potatoes over medium-high heat for about 10 minutes, until they’re firm-tender. Test by inserting a fork into a potato cube.
  4. Drain the cooked potatoes and set them aside to cool.
  5. Once cooled, transfer the potatoes to a large mixing bowl. Add in the chopped onions and celery.
  6. Hard-boil the eggs. Once cooled, peel and chop them.
  7. Use a cooling rack over the potato mixture bowl to push the eggs through, or simply chop them and fold in.
Mixing
  1. Add the mayonnaise, mustard, vinegar, and pickle relish to the potato mixture. Season with salt and pepper, and sprinkle paprika over the top.

Notes

For a zing, add diced pickles or cayenne pepper. You can also add chopped radishes or bell peppers for crunch. Let the cooked potatoes cool completely to avoid a gloppy mess when mixing.