Description
A classic Old-Fashioned Potato Salad recipe that brings back memories of grandma’s cooking. Creamy mayo dressing with a hint of tangy vinegar and mustard, combined with tender potatoes, crunchy celery, and savory onions, topped with chopped hard-cooked eggs.
Ingredients
Units
Scale
Potato Salad:
- 6 medium potatoes, cut into bite-size chunks (about 2 pounds)
- 1 1/2 cups mayo
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 stalks celery, chopped (1 cup)
- 1 medium onion, chopped (1/2 cup)
- 4 hard-cooked eggs, chopped
Instructions
- Cook Potatoes: Place potatoes in a large pan, cover with water, and boil for about 10 minutes until tender. Drain.
- Prepare Dressing: In a large bowl, mix mayo, vinegar, mustard, salt, and pepper.
- Combine Ingredients: Add cooked potatoes, celery, onion, and eggs to the dressing. Gently toss to combine.
- Chill: Cover the salad and refrigerate for at least 4 hours to allow the flavors to meld.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3.5g
- Unsaturated Fat: 18.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
