Old-Fashioned Potato Salad Recipe
Potato Salad recipe is the perfect side for any barbecue, pot luck party, or gathering.
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Servings: 8 SERVINGS
Calories: 176kcal
Equipment
- Large pot
- Small saucepan
- Stove
- Kinfe and cutting board
- Salad bowl
- Measung cup and spoons
Ingredients
- 1 ½ lb medium Yukon gold potatoes (around 5)
- 3 large eggs, hard-boiled
- 1 cup celery, diced
- ½ cup red onion, chopped
- ½ cup sweet relish
- Salt and pepper to taste
For the dressing:
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- 1 tsp white vinegar
- ¼ tsp garlic powder
- ¼ tsp celery salt
- ¼ tsp paprika
- Freshly ground pepper to taste
Instructions
- Peel and cut the potatoes into 1-inch dice and cook them in a large pot of salted boiling water until tender but still a bit firm. Drain, rinse with cold water, and place them in a large salad bowl.
- Boil the eggs for 10-12 minutes, peel, and chop.
- Make the dressing: combine the mayo, Dijon mustard, vinegar, paprika, garlic powder, freshly ground black pepper, and celery salt, until smooth. Taste it and add salt if needed.
- Pour the dressing over the potatoes. Add the chopped onion, chopped eggs, celery, sweet pickle relish, salt, and pepper to taste. Toss gently until well combined.
- Cover with plastic wrap and refrigerate at least 30 minutes prior to serving.
Nutrition
Calories: 176kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 73mg | Sodium: 393mg | Potassium: 66mg | Fiber: 1.5g | Sugar: 5g | Vitamin A: 2IU | Vitamin C: 0.5mg | Calcium: 3mg | Iron: 6mg