Easy Potato Salad
This EASY Potato Salad recipe is made using a few traditional ingredients including a combination of mayo and mustard, relish, potatoes, eggs, celery, and onions.
Fill a large pot with cool water, enough to cover the potatoes by 2 inches. Clean the potatoes, leave the skin on. Add them to the pot, and stir in a teaspoon of salt.
Bring the water to a gentle boil and cook until fork tender, 20-25 minutes.
While the water boils, combine the onions, celery, mayo, mustard, relish, and garlic salt in a small bowl. Set aside in the fridge.
Drain the potatoes. Once cool enough to handle, dice them into cubes. You can leave the skin on if desired, I leave the skin of some and remove it from others.
Drizzle with white vinegar while they're still warm and gently stir to combine. Let them cool.
Toss with mayo mixture until combined. Add diced hard boiled eggs and mix gently. Season with salt/pepper if desired.
Transfer to a clean serving bowl. Garnish with dill weed, paprika, and green onions.
Refrigerate for a minimum of 4 hours, covered.
Perfect Hard Boiled Eggs:
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top.
- Gradually bring them to a boil.
- Once the boil is reached, cover the pot and remove them from the heat.
- Let them sit for 12 minutes.
Red potatoes or Yukon golds hold their shape best after boiling and have a creamier consistency.
Storage: Leftover potato salad that is refrigerated shortly after eating it can be stored in an airtight container in the fridge for 3-4 days.
Calories: 285kcal, Carbohydrates: 32g, Protein: 8g, Fat: 14g, Saturated Fat: 3g, Trans Fat: 1g, Cholesterol: 122mg, Sodium: 351mg, Potassium: 790mg, Fiber: 4g, Sugar: 3g, Vitamin A: 296IU, Vitamin C: 35mg, Calcium: 46mg, Iron: 2mg