How To Make The Best Potato Salad Recipe

Name: How To Make The Best Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium white potatoes or 6 medium yukon gold potatoes, about 2 1/2 to 3 pounds; 3 tablespoons white vinegar; 2 large celery ribs, diced; 6 green onions, diced; 5 hard-boiled eggs, peeled; 1 1/2 cups mayonnaise; 1 tablespoon yellow mustard; 1 1/2 teaspoons celery seeds; kosher salt, to taste; fresh ground pepper, to taste; paprika, to taste

Servings: persons

6 medium white potatoes or 6 medium yukon gold potatoes, about 2 1/2 to 3 pounds
3 tablespoons white vinegar
2 large celery ribs, diced
6 green onions, diced
5 hard-boiled eggs, peeled
1 1/2 cups mayonnaise
1 tablespoon yellow mustard
1 1/2 teaspoons celery seeds
kosher salt, to taste
fresh ground pepper, to taste
paprika, to taste

1
Bring potatoes to a boil in a large pot of cold water that's been liberally salted. Reduce the heat to medium high or a lightly rolling boil and cook for 10 to 15 minutes or until the potatoes are easily pierced with a pairing knife. Drain and let cool until just able to handle.
2
Peel the skins from the potatoes and cut into large diced pieces. Transfer the warm potatoes to a large mixing bowl and sprinkle with the white vinegar and stir. Allow the potatoes to cool, about 15 minutes. Add the celery and green onions. Chop 4 of the hard boiled eggs and add to the potato mixture.
3
In a medium bowl, mix the mayonnaise, yellow mustard, celery seed, salt, and pepper. Mix well into the potato mixture and season with more salt and pepper if needed. Sprinkle with paprika if desired. Chill for at least an hour or overnight before serving.

956

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 medium white potatoes or 6 medium yukon gold potatoes, about 2 1/2 to 3 pounds, 3 tablespoons white vinegar, 2 large celery ribs, diced, 6 green onions, diced, and more.

Yes, How To Make The Best Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

How To Make The Best Potato Salad

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