Potato Salad
Old fashioned potato salad- just like mom used to make! Tangy, creamy, and a perfect summer side dish for your barbecue!
Servings: 12
Calories: 274kcal
Ingredients
- 4 pounds potatoes* (approx. 6 medium russets)
- 3 tablespoons kosher salt
- 3 tablespoons white vinegar, divided
- 4 hard-boiled eggs, chopped
- 2 stalks celery, diced
- 1 sweet onion, diced
- 15 ounces mayonnaise
- 2 teaspoons yellow mustard
- 1 1/2 teaspoons celery seed
- salt & pepper, to taste
- 1/4 teaspoon paprika (optional garnish)
- 1 teaspoon chopped fresh chives (optional garnish)
Instructions
- Cube the potatoes into bite-sized pieces and place them in a large pot of cold water.
- Add the salt to the water and bring the pot up to a boil over medium-high heat.
- Reduce the heat and allow the potatoes to simmer until fork tender (approx. 10 to 15 minutes).
- Drain the potatoes and sprinkle them with 1 tablespoon of vinegar.
- Place the hard-boiled eggs, celery, and onion in a large bowl along with the mayonnaise, remaining vinegar, mustard, and celery seed.
- Stir to combine.
- Fold in the potatoes, taste, and season with salt & pepper (if needed).
- Transfer the potato salad to a serving bowl and garnish with paprika and fresh chives, if desired.
Video
Notes
*I prefer russet potatoes, but use any kind you like! You can peel them or leave the skins on, but they should be cubed into bite-sized pieces.
Nutrition
Calories: 274kcal | Carbohydrates: 2g | Protein: 3g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 340mg | Potassium: 65mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 0.4mg