A classic picnic potato salad that's perfect for outdoor gatherings: a creamy, tangy, and satisfying side dish everyone will love.
Ingredients
- 2 pounds potatoes peeled and chopped
- 1 cup mayonnaise or to taste
- 2 tablespoons mustard yellow or Dijon
- 3 units eggs hard boiled and chopped
- 1 cup celery diced
- 1/2 cup onion finely chopped
- to taste salt
- to taste pepper
- to taste paprika for garnish
Instructions
- Boil the peeled and chopped potatoes in a large pot until tender, about 10-15 minutes. Drain and let cool.
- In a large bowl, mix together mayonnaise and mustard.
- Add the cooled potatoes, hard-boiled eggs, celery, and onion to the bowl and gently mix to combine.
- Season with salt and pepper to taste. Mix well.
- Chill the potato salad in the refrigerator for at least 1 hour before serving.
- Before serving, sprinkle paprika on top for garnish. Serve cold.
Nutrition
Serving: 1gCalories: 280kcalCarbohydrates: 25gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gCholesterol: 95mgSodium: 300mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 8IUVitamin C: 15mgCalcium: 3mgIron: 7mg