Potato Salad
This quick-to-prepare potato salad recipe offers a classic, old-fashioned taste that will quickly become your favorite summer side dish. It's recommended to prepare it a day ahead for the best results.
Ingredients
- 5 pounds red potatoes, chopped
- 3 cups mayonnaise
- 2 cups finely chopped pickles
- 5 large hard-cooked eggs, chopped
- ½ cup chopped red onion
- ½ cup chopped celery
- 3 tablespoons prepared mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt, or to taste
- ½ teaspoon ground black pepper
Instructions
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.
- Stir together mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a large bowl. Fold in cooled potatoes until well combined.
- Chill potato salad in the refrigerator for at least 6 hours to overnight before serving.
Nutrition
Calories: 339kcalCarbohydrates: 20gProtein: 4gFat: 28gSaturated Fat: 4gCholesterol: 54mgSodium: 538mgPotassium: 571mgFiber: 2gSugar: 2gVitamin C: 11mgCalcium: 25mgIron: 1mg
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