Mrs Cim's Potato Salad

Mrs. Cim's Potato Salad is a timeless classic that blends creamy, tangy, and slightly sweet flavors to perfection, making it the ultimate side dish for picnics, BBQs, and potlucks. Featuring fork-tender russet potatoes, hard-boiled eggs, crisp celery, and zesty red onion, this hearty salad is tossed in a luscious dressing made from mayonnaise, yellow mustard, sweet pickle relish, and a hint of white vinegar for a punch of brightness. A sprinkle of paprika and optional fresh parsley add the perfect finishing touch to this crowd-pleaser. Ready in under an hour, this easy homemade potato salad is chilled for at least an hour to let the flavors meld, ensuring every bite is bursting with flavor. Whether you’re hosting a summer gathering or meal-prepping for the week, Mrs. Cim’s Potato Salad is a must-try recipe!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 medium russet potatoes
• 4 whole large eggs
• 2 medium celery stalks
• 0.5 medium red onion
• 1 cup mayonnaise
• 2 tablespoons yellow mustard
• 2 tablespoons sweet pickle relish
• 1 teaspoon white vinegar
• 1 teaspoon sugar
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 1 teaspoon paprika
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Peel the russet potatoes and chop them into 1-inch chunks for even cooking.

Step 2

Place the chopped potatoes in a large pot, cover them with cold water, and add a pinch of salt.

Step 3

Bring the water to a boil, then reduce to a simmer and cook the potatoes for 10-15 minutes or until fork-tender but not mushy.

Step 4

While the potatoes are cooking, place the eggs in a small pot, cover them with water, and bring to a boil. Once boiling, reduce to a simmer and cook for 10 minutes.

Step 5

Drain the potatoes and let them cool completely. Drain the eggs and transfer them to a bowl of ice water to stop the cooking process, then peel and dice them into small chunks.

Step 6

Finely dice the celery and red onion, and set aside.

Step 7

In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, white vinegar, sugar, salt, and black pepper to form the dressing.

Step 8

Once the potatoes have cooled, gently fold them into the bowl of dressing along with the diced celery, red onion, and chopped eggs.

Step 9

Taste and adjust seasoning as needed with additional salt or black pepper.

Step 10

Sprinkle the top with paprika and garnish with fresh parsley if desired before serving.

Step 11

Chill the potato salad in the refrigerator for at least 1 hour to allow the flavors to meld before serving.

Nutrition Facts

Serving size	(1699.2g)

Amount per serving	% Daily Value*
Calories	3126.2

Total Fat 194.3g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat 0g
Cholesterol 979.3mg	0%
Sodium 2831.9mg	0%
Total Carbohydrate 302.4g	0%
Dietary Fiber 21.9g	0%
Total Sugars 27.2g
Protein 56.9g	0%

Vitamin D 160IU	0%
Calcium 343.6mg	0%
Iron 17.6mg	0%
Potassium 6527.5mg	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: 54.9%

Protein: 7.1%

Carbs: 38.0%