Description
This Perfect Picnic Potato Salad combines tender potatoes, crunchy celery, and tangy mustard for a satisfying dish ideal for picnics and gatherings. It’s easy to make and packed with flavor, making it a go-to recipe for any occasion.
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
- Place the potatoes in a large pot and cover them with water. Add salt generously and bring the water to a boil.
- Once boiling, reduce the heat to a simmer and cook the potatoes until soft and easily pierced with a fork, about 25-30 minutes depending on size.
- Drain the potatoes and allow them to cool for a few minutes. Once cool enough to handle, peel the potatoes and chop them into bite-sized pieces, then transfer to a large bowl.
Notes
Adjust the amount of mayo and mustard to suit your taste preferences.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For added flavor, consider including herbs like dill or parsley.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg