Potato Salad Recipe

Inspired by The Lucky Turtle Grill

Time45m

Serves6

Leaderly potato salad

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Potato Salad

Selected to pour

Tomada de Castro 'Flor de Verano' Albarino

Rias Biaxas, Spain

crisp · bright acidity · fruity

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Vegetables

4 cups Potatoes

1 cup Celery

1 medium Red onion

4 large Hard-boiled eggs

Dressing

1 cup Mayonnaise

2 tablespoons Dijon mustard

2 tablespoons Apple cider vinegar

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins paprika

1 teaspoon sugar

Garnish

1 tablespoon Fresh parsley

Method

Preparation

Cook the Potatoes

Wash and peel the potatoes. Cut them into quarters and place them in a large pot. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool.

Prepare the Vegetables

While the potatoes are cooling, chop the celery and red onion into small pieces. Set aside.

Prepare the Eggs

Peel the hard-boiled eggs and chop them into small pieces. Set aside.

Mixing

Make the Dressing

In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, paprika, and sugar. Whisk together until smooth.

Combine Ingredients

Once the potatoes have cooled, cut them into bite-sized pieces. Add the potatoes, chopped celery, red onion, and chopped eggs to the bowl with the dressing. Gently fold the ingredients together until well coated with the dressing.

Garnishing

Garnish

Transfer the potato salad to a serving bowl and sprinkle with fresh parsley for garnish. Serve chilled or at room temperature.