Mom's Classic Potato Salad Recipe
Add a touch of deliciousness to your BBQ with Mom's Classic Potato Salad. Creamy, tangy, and unforgettable, this salad is ready in just 20 minutes!
Servings: 8 -10
Calories: 209kcal
Ingredients
- 6 medium size Yukons or 3 large Russet potatoes (about 3 lbs. total) cut into large chunks
- 3 Tbsp red or white vinegar
- 2 stalks celery diced
- ¼ yellow onion finely diced
- 4-5 hard boiled eggs peeled and chopped
- ¼ cup sweet pickles finely diced (optional)
- 1 -1 ½ cup mayonnaise (depending on how cream you like it)
- 1 tsp bon appetit seasoning
- 1 teaspoon salt
- ½ tsp ground black pepper
- ¼ tsp paprika
Instructions
- Bring a large pot of water to a boil. Place the potatoes in the pot and cover. Simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain and rinse under cold water until the potatoes are cool. Cut the potatoes into ½" chunks, peeling the skin off as you go (although if you like, you can keep the skin on).
- Place the potatoes in a large bowl. Pour in the vinegar, then add in the celery, onion, boiled egg, pickles (if desired), mayo, and seasonings. Using a spatula, stir the mixture until evenly coated. Cover and place in the refrigerator to chill for about 1 hour.
Notes
Recipe Source: Slightly Adapted from a Family Recipe
STORE Mom's Classic Potato Salad in an airtight container in the refrigerator. It will stay good for up to 3-4 days.
This potato salad is best served cold or at room temperature. If you prefer it warmer, let it sit out for about 30 minutes before serving, but do not microwave as it will alter the taste and texture.
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 476mg | Potassium: 751mg | Fiber: 3g | Sugar: 3g | Vitamin A: 265IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg
