Description
This Perfect Picnic Potato Salad features tender potatoes, crisp veggies, and a creamy dressing. It’s ideal for gatherings, easy to make, and bursting with flavor.
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
- In a large pot, add the potatoes and cover them with water. Season generously with salt.
- Bring the water to a boil and then reduce it to a simmer. Cook the potatoes until they are soft, for about 25-30 minutes.
- Once cooked, drain the potatoes and allow them to cool slightly.
- When the potatoes are cool enough to handle, peel the skin off by pulling it away. Then, chop the potatoes into bite-sized chunks and transfer them to a large bowl.
Notes
You can adjust the amount of mayo for your desired creaminess.
Adding fresh herbs like dill or parsley can enhance the flavor.
Serve chilled for the best taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg