lunch · vegetarian · dairy-free · gluten-free
Classic American potato salad
Creamy picnic potato salad with egg, celery, pickles and a touch of mustard.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Boil the potatoes in salted water until just tender, 10–12 minutes. Drain and toss with pickle juice while warm.
-
2
Cool 15 minutes.
-
3
Mix the mayo, mustard and salt, then fold in the potatoes, eggs, celery, onion and pickles.
-
4
Chill and sprinkle with paprika and herbs to serve.
