American · Lunch
Classic American Potato Salad
An American picnic side of tender waxy potatoes tossed with hard-cooked eggs, mayonnaise, yellow mustard, sweet pickle relish, and celery. Assembled without knife work using a garlic press, scissors, and pre-cut buys. Chilled and served cold as a cookout salad alongside grilled mains.
$2
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
464Calories
8.2gProtein
30.3gFat
42.8gCarbs
6.4gSugar
5.2gFiber
1102mgSodium
200mgChol
5.1gSat Fat
586mgPotassium
48mgCalcium
1.6mgIron
0.3mcgVitamin B12
8.4mgVitamin C
Goes well with
Pilsner lager
local
Arnold Palmer
international
vegetarian
gluten-free
high-fiber
no-chop
Instructions
1
Prep
Pull baby potatoes apart into halves by hand, snip celery and scallion straight in with scissors, and press garlic.
2
Boil
Cover potatoes and egg with cold water and boil over medium-high heat 12 minutes until potato slides off fork and egg is hard-cooked.
3
Build
Drain, cool under cold water, peel and crumble egg into bowl with potatoes, mayonnaise, mustard, relish, garlic, celery, scallion, salt, and pepper.
4
Chill
Cover bowl and refrigerate 30 minutes until flavors meld and salad is cold throughout.
5
Plate
Spoon into shallow dish and scatter reserved scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g baby potatoes
- 22 large eggs
- 6 tbsp6 tbsp mayonnaise
- 2 tbsp2 tbsp yellow mustard
- 3 tbsp3 tbsp sweet pickle relish
- 2 oz60g celery
- 4 tbsp4 tbsp snipped scallion
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 clove2 clove garlic, pressed
