Picnic Potato Salad

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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.

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Serves: 8 Prep: 10 minutes Cook: 20 minutes Total Time: 30 minutes

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  • 8 red potatoes, diced into bite-sized chunks
  • 1 tablespoon fresh rosemary, chopped (for boiled potatoes)
  • 1 teaspoon of Rosemary Sea Salt (for boiled potatoes)


  • 1 ½ cups mayonnaise
  • 2 tablespoons of cider vinegar
  • 2 tablespoons sugar
  • 1 tablespoon dijon mustard
  • 1 teaspoon Himalayan Pink or Sel Gris Sea Salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 3 celery stalks, diced
  • 5 hard-boiled eggs
  • Parsley

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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. [/et_pb_blurb][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_image admin_label=”Image” src=”” animation=”off” sticky=”on”] [/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_blurb admin_label=”Blurb”]

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,



By Savannah

Hi! I'm Savannah. Welcome to The Humble Kitchen, where good food and health walk hand in hand. My cooking style involves a lot of listening to a single song on repeat, improvising ingredients, eyeballing measurements, and crossing my fingers that this thing actually turns out. Stay for the food, enjoy the stories, and join me on a journey to heal eczema through good food.

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