Creamy potato salad is a straightforward recipe with minimal ingredients. I stated the way I prefer to make my potatoes because it cut down the time and easy. It is included raw onion, to reduce the strong flavor of the onions soak the onions in milk for about 10-15 minutes.
Or just saute it for a few minutes and let it cool before you add it to the mixture. You can use any color of potatoes you like to make this recipe.
- 1 Pound Potato (white, yellow, or red)
- 2 Sticks Celery (chopped)
- 1/2 Cup Onion (chopped)
- 1/2 Tablespoon Rice vinegar
- 1/2 Cup Mayonnaise
- 3 Hard boiled eggs (diced)
- 1/4 Teaspoon Paprika
- 1 Tablespoon Yellow mustard
- Salt and pepper
Peel the potatoes and dice them up into small bites.
Add the potatoes to a saucepan or pot and cover with cold water and salt. Boil the potatoes until it is fork tender. Drain and set it aside to cool.
In a small bowl, add the mayonnaise, yellow mustard, paprika, and rice vinegar.
Add mayonnaise and others, add celery sticks, onion, half of the dice eggs, and salt together. Mix gently!
Mix and add black pepper.
Add the cooked potatoes and mix. Add the remaining half eggs.
Let the salad chill by refrigerating for at least two hours.
Serve and enjoy!
Note: I prefer the method I stated in boiling the potatoes but you can also boil the potatoes first, let it cool, peel and diced up.