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Creamy potato salad in a white bowl, garnished with green onions and paprika.

Potato Salad Recipe

A classic potato salad with a creamy dressing, perfect for picnics or side dishes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6 people
Calories 350 kcal

Ingredients
  

  • 6 medium potatoes peeled and cubed
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • 4 large 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 spring onions sliced
  • 1 teaspoon paprika

Instructions
 

  • Scrub, peel, and cut potatoes into one-inch cubes. Place in a large pot, cover with water, and boil for 10 minutes until firm-tender. Drain and cool.
  • Chop cooled potatoes, onions, and celery, and place in a large mixing bowl.
  • Hard-boil eggs, cool, peel, and chop or press through a cooling rack into the potato mixture.
  • Mix mayonnaise, mustard, vinegar, pickle relish, salt, and pepper in a bowl.
  • Pour the dressing over the potato mixture, stir gently, and sprinkle with paprika and spring onions. Refrigerate for at least 30 minutes before serving.

Notes

Let the salad chill in the refrigerator for at least 30 minutes to allow flavors to meld.
Keyword potato salad