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Ingredients
2 pounds boiling potatoes, scrubbed but not peeled
5 tablespoons vegetable oil
2 tablespoons apple cider vinegar
1 teaspoon salt
¼ teaspoon dry mustard
¼ teaspoon paprika
1 small onion, grated or minced
½ cup diced celery
2 hard-cooked eggs, chopped
½ cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon celery salt or to taste
OPTIONAL FOR GARNISH
olives, green pepper rings and grilled red peppers
Nutritional analysis per serving (8 servings)
21 grams carbs; 43 milligrams cholesterol; 288 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 3 grams saturated fat; 21 grams fat; 3 grams fiber; 390 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the potatoes in half if large, put them in a pot and add enough lightly salted water to cover them by 2 inches. Bring to a boil, uncovered, and boil gently for 15 to 20 minutes, until just tender. Drain. When cool enough to handle, peel and cut in coarse chunks into a large bowl.
- Step 2
In a small bowl, whisk together the vegetable oil, cider vinegar, salt, dry mustard and paprika. Mix with the still-warm potatoes. Cover, and chill for several hours.
- Step 3
Right before serving, add the grated onion, celery and chopped eggs. Mix together the mayonnaise and prepared mustard. Stir into the salad, and season to taste with celery salt. If desired, garnish with olives and strips of red and green pepper.
Private Notes
Comments
My perfect potato salad. I always use Coleman’s mustard and add celery seed. Just delicious!
Very flavorful. Only change was I added honey mustard instead of yellow mustard. Will make again.
I like potato salad that isn't sweet or too laden with mayonnaise. The proportions here are just right. It'll be a make again.