Imagine yourself in a picturesque park surrounded by beautiful greenery with a warm breeze blowing and the sun shining down on you. You spread out a checkered blanket and in the middle of it you place a big bowl of Picnic Potato Salad. It’s a classic, creamy potato salad with a twist of tanginess from the crispy pickles and smooth mustard. The crunch from the green onions adds a refreshing taste while the boiled eggs provide a protein boost. This Picnic Potato Salad is the perfect side dish for a picnic with family and friends, so pack your basket and get going!
Ingredients
- 5 medium potatoes, peeled and cubed
- 6 large eggs, hard-boiled, chopped
- 1/2 cup green onions, thinly sliced
- 1/4 cup sweet pickles, chopped
- 1 teaspoon mustard
- 1 teaspoon celery seed
- 1 cup mayonnaise
- salt, to taste
- pepper, to taste
Directions
Step 1 –Place the potatoes in a large saucepan, add enough water to cover them, and bring to a boil.
Step 2 –Reduce the heat and cook the potatoes, uncovered, until they are tender, about 10-15 minutes.
Step 3 –Drain the potatoes and refrigerate them until they are cold, about 1 hour.
Step 4 –Add the eggs, the onions, and the pickles to the chilled potatoes and toss well.
Step 5 –Add the mustard, the celery seed, and the mayonnaise to the potato mixture and stir to combine.
Step 6 –Season the potato salad with the salt and the pepper and mix well to incorporate.
Step 7 –Refrigerate the potato salad until ready to serve.
Step 8 –Serve.