Ingredients
Scale
- 4 large potatoes
- 1 onion, chopped
- 2 celery stalks, chopped
- 4 hard-boiled eggs
- 1/4 cup white distilled vinegar
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup pickle relish
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 spring onions, sliced
- 1 teaspoon paprika
Instructions
- Scrub, peel, and cut the potatoes into one-inch cubes.
- Place the potato cubes into a large pot and cover them with water.
- Boil the potatoes over medium-high heat for approximately 10 minutes or until firm-tender.
- Drain the cooked potatoes and set them aside to cool.
- In a large mixing bowl, combine the cooled potatoes with the chopped onions and celery.
- Hard-boil the eggs, cool and peel them. You can chop the eggs and add them to the potato mixture or use a cooling rack to push the eggs through the wire openings directly into the bowl.
- For the dressing, mix the vinegar, mayonnaise, yellow mustard, pickle relish, salt, and pepper in a small bowl before combining it with the potato mixture.
- Mix in the sliced spring onions and sprinkle with paprika before serving.
Notes
Cool potatoes before mixing for better flavor absorption. For a lighter option, use Greek yogurt instead of mayonnaise.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg