Recipe Name: Cold Picnic Potato Salad 🥔🥗
Cook Time: 45 minutes
Prep Time: 1 hour
Total Time: 1 hour and 45 minutes
Description: This potato salad holds a special place in our family gatherings, where it’s become a tradition for me to bring it along. It’s a dish that’s beloved by both my wife’s family and mine, and I’m confident you’ll enjoy it too. With its refreshing flavors and hearty ingredients, it’s perfect for picnics, potlucks, or even as a quick weeknight meal. Give it a try and let it become a favorite in your household too!
Recipe Category: Lunch/Snacks 🥪🥙
Keywords: Potato, Vegetable, Healthy, Potluck, Weeknight, < 4 Hours, Easy
Aggregated Rating: 5 stars ⭐⭐⭐⭐⭐
Review Count: 27 reviews 📝
Nutritional Information (per serving):
- Calories: 491
- Fat Content: 13.7g
- Saturated Fat Content: 4.3g
- Cholesterol Content: 315.3mg
- Sodium Content: 644.9mg
- Carbohydrate Content: 76.8g
- Fiber Content: 5.5g
- Sugar Content: 29.8g
- Protein Content: 17.8g
Recipe Yield: 1 large bowl 🍲
Ingredients:
| Ingredients | Quantities |
|---|---|
| Eggs | 5 |
| Onion | 1 large |
| Celery | 4-5 stalks |
| Sugar | 3/4 cup |
| Salad mustard | 1/3 cup |
| Lemon juice | 1/4 cup |
| Paprika | 2-3 tsp |
| Salt | to taste |
| Pepper | to taste |
| Garlic salt | to taste |
| Salad dressing | as needed |
Instructions:
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Boil the Potatoes: Place the potatoes in a large pot, leaving the skins on, and cover them with water. Bring the water to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, approximately 25-30 minutes.
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Cool the Potatoes: Once the potatoes are cooked, remove them from the heat and drain off the water. Allow the potatoes to cool completely before handling.
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Prepare the Eggs: While the potatoes are cooking, place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eggs simmer for 10-12 minutes. Once done, remove the eggs from the hot water and let them cool before peeling.
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Peel and Slice Potatoes: Once the potatoes have cooled, peel off the skins and slice them into bite-sized pieces. Transfer the sliced potatoes to a large mixing bowl.
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Slice Eggs: Peel and slice 10 of the boiled eggs, then add them to the bowl with the potatoes. Set aside the remaining 2 eggs for garnish.
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Add Seasonings: To the bowl of potatoes and eggs, add the chopped onion, sliced celery, sugar, salad mustard, lemon juice, and your preferred amount of salt, pepper, and garlic salt.
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Mix Well: Gently toss all the ingredients together until the potatoes and eggs are evenly coated with the dressing and seasonings.
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Garnish: Slice the remaining 2 boiled eggs and arrange them on top of the salad. Sprinkle the entire dish with paprika for added color and flavor.
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Chill: Cover the potato salad with plastic wrap or a lid and refrigerate it for several hours to allow the flavors to meld together and for the salad to chill.
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Serve: Once properly chilled, serve the potato salad as a delightful side dish or as the main attraction at your next picnic or gathering. Enjoy!
This Cold Picnic Potato Salad is a true crowd-pleaser, with its creamy texture, vibrant colors, and zesty flavor profile. Whether you’re enjoying it on a warm summer day or as a comforting side during the colder months, it’s sure to be a hit with everyone at the table. So gather your ingredients, follow the simple steps, and get ready to delight your taste buds with this classic dish!
