We are deep into summer days, aren’t we? Full of swimming, family vacations, and daily adventures! When you’re ready to pack up the kiddos and take them on a lunchtime picnic (even if it’s just in the backyard), this potato salad recipe is a MUST to pair with your sandwiches, chips, and lemonade.
Thanks to our dear friend Nancy C. for creating and photographing this recipe!
Classic Potato Salad
DOWNLOAD THE RECIPE CARD HERE!
Prep Time: 45 min
Bake Time: none
Makes 6-8 servings
INGREDIENTS:
- 3 lbs. potatoes, peeled and cut into 3/4-inch cubes
- 1 to 1 1/4 cups mayonnaise
- 1 tsp. sugar
- 1/2 Tbsp. vinegar
- 1 tsp. yellow mustard
- 1/2 tsp. salt
- 1/4 tsp. ground pepper
- 1/4 cup sweet pickle relish
- 2/3 cup finely chopped onion
- 2 celery ribs, chopped
- 4 hard boiled eggs, chopped
- Paprika, for garnish
INSTRUCTIONS:
- Place peeled and cubed potatoes in large saucepan, covering with water (add some salt to the water). Bring to a boil. Reduce heat, then simmer and cook until potato cubes are tender, about 10 minutes.
- Drain potatoes and let cool to room temperature.
- In large bowl, mix the mayonnaise, sugar, vinegar, mustard, salt, and pepper, blending well.
- Add the cubed potatoes, pickle relish, onion, and celery; stir and toss gently until all ingredients are coated with the mayonnaise mixture. Gently stir in the chopped eggs.
- Cover and refrigerate until chilled. When ready to serve, garnish the potato salad with a sprinkle of paprika.
Note: Make this potato salad in the large Enamelware Salad Bowl – it’s the perfect size! And serve in the smaller matching Enamelware bowls with our Enamelware Salad Server Set for an added touch. Bonus: on the side, set out our Simply Elegant Sugar and Creamer set so your guests can customize their coffee over dessert! These items are August specials, so check them out today!