Hey Boo Boo! Looks like we’ve got ourselves a picnic potato salad! Not only is this red potato salad recipe creamy (and delicious), but it’s incredibly EASY. Let’s get started by putting on “Take me home tonight” by Eddie Money, and get ready to master this classic once and for all.
Serves: 8 Prep: 10 minutes Cook: 20 minutes Total Time: 30 minutes
- 8 red potatoes, diced into bite sized chunks
- 1 tablespoon fresh rosemary, chopped (for boiled potatoes)
- 1 teaspoon of sea salt (for boiled potatoes)
- 1 ½ cups mayonnaise
- 2 tablespoons of cider vinegar
- 2 tablespoons sugar
- 1 tablespoon dijon mustard
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 3 celery stalks, diced
- 5 hard boiled eggs
Peel red potatoes if desired (you’ll be missing out on some nutrients if you do, plus not peeling is less work. Gotta love that!). If you aren’t peeling them, scrub the skin thoroughly. Dice potatoes into bite sized pieces.
In a large pot add diced potatoes, chopped rosemary, and 1 teaspoon of sea salt. Bring to a boil and cook until soft -roughly 20 minutes. Drain and cool to room temperature.
If you don’t have hard boiled eggs handy, start them now. Place eggs in a pot covering them in 1-2 inches of cold water. Turn burner to high heat, bring to a rolling boil. Once boiling, remove pot from heat and let them sit in the hot water for roughly 10-12 minutes. Strain and rinse eggs in cold water to stop the cooking. Place in fridge until ready to use.
In a large bowl, mix together mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper. Add cooled diced potatoes and diced celery stalks. Mix until potatoes are evenly covered.
Peel and slice hard boiled eggs, stir into potato mixture. Sprinkle with parsley for color.
Serve immediately or store in the fridge for up to 3 days.
That’s all there is to homemade creamy potato salad! You’re well on your way to being picnic ready. Put on some shorts, lay down a checkered blanket, and get out there and enjoy the sunshine!
Health & Happiness,