Read the full text of this recipe at Tiny Kitchen Cuisine:
Don't forget to leave a rating!
** Nutritional values are calculated based on specific ingredients. The precise nutritional calculations for your ingredients may differ. This information should be not treated as dietary advice.
for more recipes and cooking tips.
Potato Salad with Egg
This traditional American potato salad with egg is the perfect side dish for any picnic or barbecue affair! It also makes a great lunchtime snack.
- 8 medium potato cubed
- 5 eggs hard-boiled, cubed
- 2 stalks celery diced
- 1 large carrot diced
- 4 green onions chopped
- 1 cup mayonnaise
- 1/4 cup mustard
- 1 tsp paprika
- 2 tbsp apple cider vinegar
- 1 1/2 tsp celery seed
- salt to taste
- black pepper to taste
In a medium pot, boil the cubed potatoes until fork can easily break it apart. Strain and let cool.
In a large boil add the potato, celery, carrot, green onions, mayonnaise, mustard, vinegar, paprika, and celery seed.
Stir until combine than add salt and pepper to taste.
Refrigerate at least 3 hours before serving.
Potato Salad with Egg brought to you by Tiny Kitchen Cuisine: https://tiny.kitchen/potato-salad/