Ingredients
Scale
- 6 medium potatoes (around 3 pounds)
- 1 onion, chopped
- 1 celery stalk, chopped
- 4 eggs, hard-boiled and peeled
- 2 tablespoons white distilled vinegar
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 2 tablespoons pickle relish
- Salt and pepper, to taste
- 2 spring onions, sliced (for garnish)
- 1 teaspoon paprika (for garnish)
Instructions
- Scrub, peel, and cut potatoes into one-inch cubes.
- Place potato cubes into a large pot and cover with water.
- Boil potatoes over medium-high heat for 10 minutes or until firm-tender. Test with a fork.
- Drain potatoes and set aside to cool.
- Place cooled potatoes in a large mixing bowl.
- Chop onions and celery, then add to potatoes.
- Hard-boil eggs, cool, and peel them.
- Push eggs through a cooling rack over the bowl or chop and add to the mixture.
- Pour vinegar over the mixture.
- In a separate bowl, mix mayonnaise, mustard, pickle relish, salt, and pepper.
- Fold dressing into the potato mixture.
- Garnish with paprika and sliced spring onions.
Notes
- Use waxy potatoes like Yukon Gold for best texture.
- Chill for at least 1 hour before serving for better flavor.
- Adjust mustard and relish to taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 130mg