Classic Picnic Potato Salad Neely's

Perfect for outdoor gatherings, the Neely's Classic Picnic Potato Salad is a creamy, tangy, and hearty side dish that brings flavor to any table. This timeless recipe combines tender russet potatoes, crunchy celery, and zesty red onion with a rich dressing made from mayonnaise, yellow mustard, sweet pickle relish, and a touch of apple cider vinegar. Hard-boiled eggs add extra texture and protein, while a sprinkle of paprika and optional fresh parsley create a beautiful finish. With just 20 minutes of prep time, this potato salad is as easy to make as it is satisfying to eat. Chill it for at least an hour to let the flavors meld perfectly, and serve it cold for a refreshing addition to barbecues, picnics, or potlucks. Great for feeding a crowd, this dish will quickly become a go-to favorite!

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 pounds Russet potatoes
• 1 tablespoon Salt
• 2 stalks Celery
• 1 small Red onion
• 4 large Eggs
• 1 cup Mayonnaise
• 2 tablespoons Yellow mustard
• 2 tablespoons Sweet pickle relish
• 1 tablespoon Apple cider vinegar
• 1 teaspoon Paprika
• 0.5 teaspoon Black pepper
• 1 tablespoon Fresh parsley (optional, for garnish)

Directions

Step 1

Peel the russet potatoes and cut them into bite-sized chunks (about 1-inch pieces).

Step 2

Place the potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water.

Step 3

Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 10-15 minutes, or until they are fork-tender but not mushy.

Step 4

While the potatoes are cooking, hard boil the eggs: Place the eggs in a small saucepan, cover with cold water, and bring to a boil. Once boiling, turn off the heat, cover the pot, and let sit for 10-12 minutes. Then, drain and cool the eggs in ice water before peeling.

Step 5

Drain the cooked potatoes and allow them to cool slightly.

Step 6

Dice the celery stalks and small red onion into small pieces.

Step 7

Chop the peeled hard-boiled eggs into small chunks.

Step 8

In a large mixing bowl, combine the potatoes, celery, red onion, and chopped eggs.

Step 9

In a separate small bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, paprika, and black pepper to make the dressing.

Step 10

Pour the dressing over the potato mixture and gently stir to evenly coat all ingredients. Be careful not to break the potatoes apart too much.

Step 11

Taste and adjust seasoning if necessary (add more salt or black pepper, if desired).

Step 12

Cover the salad with plastic wrap and let it chill in the refrigerator for at least 1 hour to allow the flavors to meld.

Step 13

Before serving, garnish with a sprinkle of paprika and fresh parsley, if desired.

Step 14

Serve cold and enjoy this classic picnic favorite!

Nutrition Facts

Serving size	(1578.1g)

Amount per serving	% Daily Value*
Calories	3002.6

Total Fat 193.3g	0%
Saturated Fat 22.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 979.3mg	0%
Sodium 8675.2mg	0%
Total Carbohydrate 269.9g	0%
Dietary Fiber 19.7g	0%
Total Sugars 23.1g
Protein 54.4g	0%

Vitamin D 164IU	0%
Calcium 313.9mg	0%
Iron 15.7mg	0%
Potassium 5726.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 7.2%

Carbs: 35.5%